How to make Ratatouille Recipe - Cuisine Provençale, Fine French Cuisine

eggplant

🥗Healthier: zucchini

💰Cheaper: mushrooms

Zucchini is lower in calories and mushrooms are often more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and canola oil is generally less expensive.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated cheese blend

Nutritional yeast is dairy-free and adds a cheesy flavor.

fresh basil

🥗Healthier: dried basil

💰Cheaper: basil paste

Dried basil has a longer shelf life and is often cheaper.

Cut off both ends of the zucchini and sweet potatoes, then slice them into about three millimeters wide pieces.

Slice the king oyster mushroom and layer it with the rest of the vegetables.

Slice the onions in half and then into strips, not finely diced.

Cut the bell peppers into strips and then cut the strips in half.

Add a purple carrot to the mix for depth.

Use a garlic press to press out about 10 cloves of garlic and chop it up.

Salt the eggplant in a big bowl to draw out the bitter juices and let it sit for about 30 minutes.

Lay the salted eggplant on a baking tray to sweat out the juices.

Pat the eggplant dry and bake in the oven at 400°F for about 15 minutes until they have a nice hue.

Sauté the zucchini in a pan with olive oil and a knob of butter for about 5 minutes, then add salt and pepper.

Add chopped garlic to the zucchini and cook for no more than 30 seconds.

Boil the sweet potatoes for about 3 minutes until cooked through but not too soft, then remove from heat.

Lay the king oyster mushrooms on a pan with a wire mesh underneath and paint with olive oil, then bake for 13 minutes at 375°F.

Sauté onions and bell peppers in olive oil and butter for about 15 minutes, not adding garlic yet.

Add tomato sauce from two cans to the sautéed vegetables and mix in spices including fresh parsley, dried herbs, and tomato paste.

Simmer the mixture for about 30 minutes, then add garlic and some red onion for freshness.

Add about 5 tablespoons of heavy cream and one egg yolk to the mixture for a velvety texture, folding it in.

Layer the ratatouille starting with a base of purple cabbage, then add a layer of tomato sauce, followed by layers of sliced vegetables.

Add fresh basil on top of the first layer of vegetables, then cover with another layer of sauce.

Finish with a final layer of purple cabbage and bake in the oven at 350°F for 30 minutes.

After 45 minutes, check the ratatouille; juices should be boiling around the edges.

Cooking Techniques

Equipment Needed

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Allergens