In appearance simple to carry out, ratatouille involves a real know-how and a lot of patience. After having selected mature vegetables of field (zucchinis, eggplants, tomatoes, green and red peppers, garlic and onions), Marius Bernard cooks them individually to get them together again. It is thanks to this method that they are cooked like it has to be. It is a concentrate of sun which accompanies ideally lamb of Alpes and Mediterranean fishes.

Cousin of the ratatouille, it is different because the aubergine is the main vegetable. It is also called ratatouille of Provence. Contrary to the ratatouille, vegetables are diced then cooked singly to be mixed at the end. This, gives to the vegetables a more melting taste and candied. It can be consumed ideally cold or warm with scrambled eggs with truffles.

Here the time is important too, to do this dish, we cut slices of aubergines that we fry, then we delicately cook them with virgin olive oil, tomatoes and onions to obtain an unctuous and savoury candied that can be appreciated cold or warm, to garnish or in "hors-d’oeuvre".

This preparation with roasted courgettes and tomatoes will delight papilla of amateurs of prepared vegetables. To elaborate this recipe, we slice courgettes and we grill them and we work them with tomatoes, olive oil and aromas. This preparation can be served cold or warm garnishing meat, rice or pasta.

Classical recipe of traditional slow cooking of Provence, caviar of aubergines can be eaten in custard tart, garnishing roasted meats, in hors-d’oeuvre or with mixed eggs to prepare a flavorful omelette.