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A rather spicy ratatouille with Merquez sausages and saffron rice.
If you want it less spicy, you can remove the seed from the red peppers.

The Merquez sausages goes at the same time as the onions in the pan.

You only need 2 pans for this dish to prepare.
1 pan for the rice and 1 wok for the Merquez sausages and ratatouille.

The saffron threads, I bought those at a Turkish butcher.

The dish is prepared without the basil.

Merguez met pikante ratatouille en saffraanrijst. Een gerecht uit Marokko, bereid door de Happy Chief Cook.

Servings: 4.
Preparation time: 40 minutes preparation, cooking 20 minutes.


1 red bell pepper,
1 green bell pepper,
1 yellow bell pepper,
6 tomatoes,
2 red Spanish peppers,
1 zucchini,
1 eggplant,
25 grams butter,
2 onions (finely chopped),
2 cloves garlic (finely chopped),
1 tablespoon tomato paste,
cayenne pepper,
1 tablespoon shredded basil,
12 Merguez sausages (see tip)
200 grams of rice,
400 grams of water,
1 cap saffron threads.


Cut the bell peppers into pieces and remove the seeds.
Cut the bell peppers into small dice.

Cut the red peppers into very thin rings (with seeds).

Cut the unpeeled zucchini into small dice.

Cut the unpeeled eggplant into small cubes.

Chop the garlic cloves.

Peel the onions and chop finely.

Notch around 2 times in the tomatoes and dip them in boiling water for 40 seconds.
Leave them in cold water shock.
Remove the skin from the tomatoes.
Cut the tomatoes into quarters and remove the core and seeds.
Cut the tomatoes into small pieces.

pick the basil leaves and chop them finely.


Melt the butter and let the onions become translucent without browning.
Add also the Merguez sausages at the same time.

Add the bell peppers and red Spanish peppers.
Add the garlic and let it simmer 2 minutes with the lid on the pan.

Add the zucchini, the eggplant and tomato paste and let it simmer another 2 minutes with the lid on the pan.

Then add the tomatoes.

Let the mixture bake for 3 minutes and season with salt and cayenne pepper if needed.

Then add in the basil.

Cook the rice (according to the instructions on the package) in water with the saffron threads and a pinch of salt.

When the rice is done, press the rice into small bowls.

Heat the ratatouille possibly back on.

Before you serve, you put the rice on the plates and divide the ratatouille and Merguez sausages.
Pour a glass of rose, Cote de Provence, during the meal.



Merguez are southern spicy sausages, prepared with beef or lamb.
You can replace them with lamb chops.
That you must rub with salt, cayenne pepper and garlic (or garlic powder).
Roast the lamb chops on the grill or the barbecue.

Prepared by the Happy Chief Cook. Added February 3, 2010.