Ratatouille with Smoked Black Garlic

Ratatouille with Smoked Black Garlic - close up

Depth of flavour that a nuclear sub would have a hard time matching, that’s this Ratatouille with Smoked Black Garlic.



3 Tablespoons extra virgin olive oil

1 Tablespoon butter

1 onion,chopped

1 eggplant, chopped in bite size pieces

1 zucchini, chopped in bite size pieces

1 yellow pepper, seeded and chopped

2 (28 ounce – 796 mls) cans tomatoes

1 (13 ounce –  378 mls) can tomato paste

1 teaspoon dried oregano

1 teaspoon dried thyme

1 teaspoon dried basil

½ teaspoon sweet paprika

½ teaspoon hot paprika

½ teaspoon smoked paprika

2 – 3 cloves smoked black garlic, diced

Salt and pepper to taste


  1. Heat 1 Tablespoon of the olive oil with the butter in a large dutch oven over medium heat and add the onions and cook and stir them until translucent.
  2. Stir in the eggplant and add the rest of the olive oil to keep it from sticking. Follow with the zucchini and yellow bell pepper once the eggplant is browned and softened. Cook until the zucchini is soft and add the canned tomatoes and paste plus the oregano, thyme, basil, paprikas and smoked black garlic.
  3. Let the ratatouille simmer for 30 – 45 minutes then taste and season with salt and pepper before serving.
  4. Enjoy as a side with steak or fish. Ladle it over pasta. Add it to chilli or a cheese ball. We even love it with pirohy.


Keywords: Ratatouille with Smoked Black Garlic

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