How to make: Ratatouille

Ingredients

• 4 cups Courgette (green and yellow, diced to uniform ½‑inch cubes)
• 2 cups Bell Pepper (yellow and red, skin left on, diced to uniform size)
• 2 cups Aubergine (diced to uniform size)
• 1 cup Red Onion (diced)
• 1 clove Garlic (minced)
• 2 tablespoons Capers (fine, rinsed)
• 1 cup Tomato Purée (high‑quality, smooth)
• 6 tablespoons Olive Oil (extra‑virgin, good quality)
• 1 teaspoon Sea Salt (coarse)
• 0.5 teaspoon Black Pepper (freshly ground)
• 2 tablespoons Cherry Vinegar (to deglaze and add nutty acidity)
• 4 ounces Pâté (smooth, high‑quality, adds richness and helps emulsify)
• 0.25 cup Fresh Basil (julienned, stems removed)

Instructions

1. Dice All Vegetables

   Using a sharp chef's knife, dice the courgettes, bell peppers, aubergine, and red onion into uniform ½‑inch cubes so they cook evenly.

   Time: PT20M

2. Sweat the Onion

   Heat 3 Tbsp olive oil in a large skillet over medium‑high heat. Add the diced onion, 1 tsp sea salt, and ½ tsp black pepper. Cook, stirring occasionally, until the onion becomes translucent and slightly sweet.

   Time: PT5M

   Temperature: Medium‑high

3. Add the Peppers

   Increase the heat slightly and add the diced red and yellow peppers. Fry, stirring, for about 5 minutes until they start to soften but retain a bite.

   Time: PT5M

   Temperature: Medium‑high

4. Cook the Aubergine

   Add the diced aubergine to the pan. Continue to fry, stirring, for another 5 minutes until the aubergine begins to brown and absorb the oil.

   Time: PT5M

   Temperature: Medium‑high

5. Add the Courgettes

   Stir in the diced courgettes (green and yellow). Fry for about 5 minutes, keeping the heat high enough that the vegetables fry rather than steam.

   Time: PT5M

   Temperature: Medium‑high

6. Deglaze with Cherry Vinegar

   Pour in 2 Tbsp cherry vinegar, scraping up any browned bits. Cook for 2 minutes to evaporate the acidity.

   Time: PT2M

   Temperature: Medium‑high

7. Incorporate Tomato Purée and Pâté

   Stir in 1 cup tomato purée and the 4 oz pâté. Reduce the heat to medium, and let the mixture simmer, stirring occasionally, until it thickens and coats the vegetables, about 10 minutes.

   Time: PT10M

   Temperature: Medium

8. Finish with Garlic, Capers, and Basil

   Turn off the heat. Quickly add the minced garlic, 2 Tbsp capers, and the julienned basil. Give everything a good stir, then cover the pan with cling film or a lid and let it steep for 5 minutes.

   Time: PT5M

9. Season and Serve

   Taste the ratatouille and adjust salt or pepper if needed. Serve warm on toasted bread, with pasta, or as a side to grilled fish. Garnish with a drizzle of extra‑virgin olive oil and a few fresh basil leaves.

   Time: PT2M

Nutrition Facts

Calories

150

Protein

3 g

Carbohydrates

12 g

Fat

10 g

Fiber

4 g

Ingredient Substitutions

• Instead of Courgette: Zucchini
• Instead of Bell Pepper: Orange bell pepper
• Instead of Aubergine: Eggplant
• Instead of Red Onion: White onion
• Instead of Garlic: Garlic paste
• Instead of Capers: Green olives, chopped
• Instead of Tomato Purée: Crushed tomatoes
• Instead of Olive Oil: Grapeseed oil
• Instead of Sea Salt: Kosher salt
• Instead of Black Pepper: White pepper
• Instead of Cherry Vinegar: Champagne vinegar, Apple cider vinegar
• Instead of Pâté: Mushroom pâté (vegetarian)
• Instead of Fresh Basil: Fresh parsley

Equipment Needed

• Large Skillet
• Chef's Knife
• Cutting Board
• Wooden Spoon or Spatula
• Measuring Spoons
• Cling Film or Lid (optional)

Critical Steps — Do Not Skip

• Dice all vegetables uniformly to ensure even cooking.
• Maintain high heat when adding each vegetable layer to avoid steaming.
• Deglaze with cherry vinegar and fully reduce it before adding tomato purée.
• Incorporate pâté to emulsify the oil and create a rich, cohesive sauce.
• Steep garlic, capers, and basil off‑heat to preserve delicate flavors.

Chef Tips from the Video

• Use the highest quality extra‑virgin olive oil; it’s the flavor backbone of the dish.
• Add a pinch of smoked sea salt for an extra layer of depth.
• For a vegan version, replace the pâté with a mushroom or lentil pâté.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 2 weeks.

Freezer: Not recommended; texture changes when frozen.

Room temperature: Can sit at room temperature for up to 2 hours when serving.

Make-Ahead Tips

• Prepare the ratatouille a day ahead; flavors deepen after resting.
• Reheat gently over low heat or serve cold on toast.

Frequently Asked Questions