Recette ratatouille confite de Stéph

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.

Pour a lot of olive oil into a small pot.

Use frozen onion and garlic to save time; they don't alter the flavor when cooked.

Add diced red bell pepper (avoid green for its acidity) to the pot over high heat.

Season with a bit of salt and cook until the onion and garlic release water and begin to cook.

Add a bay leaf, a bit of Tabasco, and herbes de Provence to the pot.

Once everything starts to brown, remove from heat and add the vegetables.

Add tomatoes for decoration and a lot of tomato paste for sweetness and acidity balance.

Pour in a good glass of white wine (preferably Chardonnay) and mix well.

Cover the pot and let it cook for a while.

After some time, add a second glass of white wine if the mixture isn't moist enough, along with half a glass of water for more juice during cooking.

Season generously with salt, pepper, and a bit of sugar to balance acidity.

After about 20-25 minutes of cooking, taste and adjust seasoning with more sugar, spice, salt, and Tabasco as needed.

Cook uncovered for about 1 hour and 45 minutes until the color is perfect and the mixture is confit-like.

Transfer to a bowl to serve cold or warm.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens