Ratatouille with Black Olives

Ratatouille with Black Olives
  • 4 servings
  • 0:20 Preparation
  • 0:12 Cooking
  • 0:32 Total Time


Add all
  • Robusto olive oil as needed

  • 8-10

    Roma tomatoes

  • 0.250

    red onion, cubed

  • 1

    small eggplant, cubed

  • 2


  • 0.500

    red pepper

  • 0.500

    green pepper

  • 1/2 cup
    (125 mL)

    pitted black olives

  • 2

    garlic cloves, sliced thin

  • 1/2 tsp.
    (2 mL)

    herbes de Provence

  • Salt and pepper to taste

  • Toasted croutons to garnish


Quarter and seed tomatoes.

In a skillet, heat a little olive oil on medium.

One by one, add quartered tomatoes skin-side down and brown lightly.

Remove and skin tomatoes.

Set tomatoes aside in a sieve and season with salt and pepper.

In a skillet, heat a little olive oil on medium.

Cook onions until glassy and set aside with tomatoes.

Brown successively eggplant, zucchini and red and green peppers.

After cooking, season each vegetable lightly with salt and pepper.

Brown garlic and olives for 30 seconds and mix into reserved vegetables.

Drain vegetables and adjust seasoning.

Transfer vegetables to a pot, add herbes de Provence and heat on medium-high.

Serve immediately.

Garnish with toasted croutons.

Source: Chef Robert Villeneuve

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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