Cocotte, round Chef's fine mint ratatouille






10 min.

cooking time

30 min.
  • Wash and peel the vegetables.
  • Remove the olive stones and cut the olives in two.
  • Finely cut the mint and set aside.
  • Finely dice the zucchini, eggplants, onions, tomatoes, garlic and bell pepper into 0.5 cm cubes.
  • In a HEXAGON Sauté Pan quickly sear the zucchini, eggplants, onions, garlic and bell pepper individually and in small quantities in hot olive oil.
  • Do not let the vegetables go too brown (still a little al dente), season and transfer.
  • Then return all the diced vegetables into the HEXAGON Sauté Pan, add the cut olives, diced tomatoes, tomato paste, veal juice and sugar and simmer for about 5 minutes.
  • Then season and garnish with the fresh mint.
  • Serve immediately.

Recipe extract from Paul Bocuse's book "BOCUSE dans votre cuisine" - Editions Flammarion


500 g thin zucchini

400 g yellow bell pepper

500 g eggplants

100 g black olives

500 g cherry or baby plum tomatoes

15 g tomato paste

150 ml veal juice

200 ml olive oil

Fine gray sea salt, pepper from the pepper mill

15 g sugar

10 g garlic

50 g onions

1 bunch mint