Le camembert de la ratatouille

Si tu rates, tu touilles. (If you miss, just stir.)

For lunch or dinner

The better the ingredients, the healthier and tastier the dish.


Place olive oil, Camargue salt, garlic, herbes de Provence, onions, tomatoes, eggplants, zucchinis and peppers in a saucepan, preferably cast-iron, in the proportions shown in the diagram (camembert in French).

Cook over medium heat, stirring regularly to prevent sticking,  pichette.

Optional, break eggs in the sauce pan at the end of cooking to fill you up, Té!

Aurianne Or by Aurianne Or is licensed under CC BY-NC 4.0