Julia Child, the iconic American chef, author, and television personality, left an indelible mark on the culinary world with her passion for French cuisine. Among her many celebrated recipes, Julia’s Ratatouille stands out as a culinary masterpiece that captures the essence of Provençal flavors and showcases the artistry of French home cooking.
After chatting with Julia Child at her 85th birthday party in 1997, I’ve often thought about all of her food and the fresh ingredients they use—and I recently dreamed that she and I were together again to talk about her ratatouille:
Bill Dugan: Good afternoon, ladies and gentlemen. I’m thrilled to have the culinary legend and beloved chef, Julia Child, with us today. Welcome, Julia!
Julia Child: Thank you, Bill. It’s a pleasure to be here.
Bill Dugan: Julia, your ratatouille recipe is nothing short of legendary. What inspired you to delve into this classic Provençal dish?
Julia Child: Well, Bill, ratatouille embodies the heart and soul of French cooking. Its vibrant flavors and colorful presentation are a celebration of the abundance of fresh vegetables, and it’s a dish that showcases the essence of Mediterranean cuisine. I fell in love with it during my time in France, and I knew I had to bring that experience to American kitchens.
Bill Dugan: Your approach to cooking has always been about making complex dishes accessible to home cooks. What makes your ratatouille recipe stand out?
Julia Child: Ratatouille, at its core, is a simple dish, but it’s all about the technique and the quality of ingredients. I wanted to demystify French cuisine and show that anyone, with a bit of patience and the right guidance, could create a dish that’s both rustic and elegant. The key is to treat each vegetable with respect, bringing out its unique flavors while maintaining a harmonious balance.
Bill Dugan: The layering of flavors in your ratatouille is truly remarkable. Can you walk us through the process of building those flavors?
Julia Child: Certainly, Bill. It all starts with a good base—a rich tomato base infused with garlic. Then, it’s a matter of coaxing out the individual characteristics of each vegetable. I slice the eggplant, zucchini, and bell peppers thinly and arrange them in a beautiful pattern, almost like a work of art. The key is to let each vegetable shine on its own while melding together in a symphony of flavors.
Bill Dugan: Your dedication to using fresh, seasonal ingredients is evident in all your recipes. How important is it to source the best produce for a dish like ratatouille?
Julia Child: It’s absolutely crucial, Bill. Freshness is the soul of good cooking. I always advocate for using the best ingredients you can find. When you start with top-quality produce, you’re building a solid foundation for a delicious dish. Ratatouille is a celebration of the garden, and each bite should reflect the vibrancy of the vegetables.
Bill Dugan: Lastly, Julia, any tips for someone attempting your ratatouille recipe for the first time?
Julia Child: Patience, my dear. Take your time and enjoy the process. Ratatouille is a labor of love, and the effort you put into it will be reflected in the final dish. Don’t rush, savor the flavors, and most importantly, have fun in the kitchen.
Bill Dugan: Wise words, Julia. Thank you for sharing your insights and, of course, your incredible ratatouille recipe with us today.
Julia Child: It’s been my pleasure, Bill. Bon appétit to everyone out there!
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Here’s the recipe for you!
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Julia Child’s Ratatouille
Julia Child’s Ratatouille stands out as a culinary masterpiece that captures the essence of Provençal flavors and showcases the artistry of French home cooking.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 6-8 servings
- Category: Entrée
Ingredients
- Eggplant: 1 lb.
- Zucchini or Summer Squash: 1 lb.
- Olive Oil: 4-6 Tbsp. (divided)
- Salt: 1 tsp.
- Mashed Garlic: 2 cloves
- Yellow Onions: About 1 ½ cups or ½ lb. (thinly sliced)
- Salt & Pepper: to taste
- Green Bell Peppers: 2 (about 1 cup, sliced)
- Minced Parsley: 3 Tbsp.
- Red Tomatoes: 1 lb. (Make sure they are ripe, firm, seeded, peeled, and juiced! Roma tomatoes work well here.)
Instructions
- Peel and cut the eggplant into lengthwise slices that are about 1-inch wide, 3-inch long, and 3/8-inch thick.
- Scrub the summer squash and cut into pieces the same size as the eggplant.
- Place eggplant and summer squash pieces in a bowl and toss with one teaspoon salt. Set aside for 30 minutes to allow the liquid to drain, then dry all the pieces with a towel.
- Heat four tablespoons of olive oil in a skillet, and sauté the summer squash and eggplant, one layer at a time, for about one minute until the vegetables are slightly browned. Place cooked pieces into a separate dish.
- Cook the sliced peppers and onions in the same skillet, adding a couple of tablespoons of olive oil, if needed, for 10 minutes until they are tender. Add the mashed garlic and season the mixture with salt and pepper.
- Slice the tomato pulps into 3/8-inch strips, then layer the tomatoes over the peppers and onions, seasoning with additional salt and pepper to taste.
- Cover the skillet and let the vegetables cook for about 5 minutes on low heat until the tomatoes start to render their juice. Check the seasoning and raise the heat. Boil the vegetables in the tomato juice until the juice entirely evaporates.
- Place 1/3 of the tomato mixture in a 2½-inch deep stove-top-safe casserole dish, and sprinkle the layer with freshly minced parsley.
- Next, arrange half of the summer squash and eggplant mixture on top. Layer the remaining tomatoes and parsley. Then, place the remaining summer squash and eggplant, and finish off with the rest of tomatoes and parsley on top.
- Cover the casserole and put it on a low heat. Let everything simmer for about 10 minutes. Check it after 10 minutes, and season it if necessary.
- Raise the heat a little and cook everything for 15 minutes uncovered. Cook until all the juices evaporate. Avoid the vegetables getting scorch at the bottom of casserole by regularly checking the heat level.
- Voilà! Ready to serve!
Notes
- If you are using canned tomatoes, you will need about 1 ½ cups.
This dish will impress your family and friends—and it’s not too fussy and goes well as a side dish with chicken, fish, or steak. And given the deliciousness, it just might be a way to get kids to eat veggies!
And now you can grow the five key ingredients in Julia Child’s Ratatouille with help from these Gardening Guides from Food Gardening Network:
- Eggplant Gardening Guide
- Summer Squash Gardening Guide
- Bell Peppers Gardening Guide
- Onions Gardening Guide
- Tomatoes Gardening Guide
These five premium Gardening Guides will give you all the tools for successfully growing and enjoying these delicious vegetables … and not just in Julia Child’s Ratatouille either! With detailed planting, care, harvesting and storage instructions, plus tips to avoid pests and diseases, you’ll be set up for a bountiful garden.
So whether you’re a seasoned gardener or just starting out, embrace your inner Julia Child and dive into the world of homegrown ratatouille. By growing your own ingredients, you’ll not only enjoy the freshest flavors, but also the satisfaction of creating a culinary masterpiece straight from your garden to your table.
Will you make this historic dish? I’m thinking I’ll make it again tonight!
