Traditional ratatouille recipe by chef Vivien

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.

Prepare the tomatoes by making a cross on the skin.

Boil water in a pot and prepare cold water in a bowl.

Place the tomatoes in boiling water for 10-20 seconds depending on size, then transfer to cold water to cool.

Peel the tomatoes and remove the seeds, cutting them into small cubes.

Slice the eggplant into 1 centimeter thick slices, then cut into 1 centimeter cubes.

Heat olive oil in a stainless steel or cast iron pan.

Add the eggplant in a single layer and fry until golden brown, stirring occasionally.

Remove the eggplant and set aside once caramelized.

Prepare the bell peppers by removing the white parts and seeds, then cut into 1 centimeter cubes.

Add more olive oil to the pan and fry the bell peppers over medium heat until softened.

Slice the zucchini into 1 centimeter thick pieces and add to the pan, cooking until they start to release water.

Cut the onions into small pieces and add to the pan, cooking until they soften and release their juices.

Crush three cloves of garlic and add to the pan, stirring to combine with the vegetables.

Return the cooked eggplant to the pan and mix all the vegetables together.

Add two bay leaves and season with salt, pepper, and fresh oregano.

Cook the mixture on low heat for 20 minutes to 48 hours, stirring occasionally, or transfer to a cast iron pot and bake at 150 degrees Celsius for 35-45 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens