Ratatouille Niçoise is a delicious and vibrant French vegetable dish from the Provence region. This healthy, rustic dish is made with a blend of eggplant, zucchini, peppers, onions, and tomatoes, slowly cooked with fresh herbs like basil, rosemary, and thyme. It can be served hot, cold, or at room temperature as a side dish or […]
This recipe is one of 320 in the OCS library — structured into 41 courses through the OCRS™ learning system. Pick a course and learn the technique behind it.
Garlic burns fast and turns bitter — add it after the onions have softened, not at the start. You'll find techniques like this one across our full course library.
If you'd ever like hands-on guidance for your own kitchen or restaurant, I also offer 1-on-1 coaching through OCS, or you can reach me directly for consulting at 911ChefEric.com.
Recipes come out right when you understand the method. Chef Eric’s courses teach the foundations step by step — knife skills, stocks, soups and classic French technique — with video lessons and short quizzes. Not sure where to start? OCRS™ will build your roadmap in five questions.
