Our Smokey Chorizo Ratatouille is best cooked together as it’s much tastier. Some people prefer to cook their veggies separately, this however produces a much blander taste.
This one pot dish for six will not disappoint, it is rich and super tasty, is nutritious and is so easy and fun to make!
Our Ratatouille is tangy, thanks to the sharpness of the tomatoes, peppers, aubergine (eggplant) and courgettes (zucchini). The herbs, salt and pepper, and oil mix transform this into a delicious self saucing dish.
Ratatouille can be eaten as a light lunch, side dish or as a main for dinner. It is usually served with rice, quinoa, pasta, or chunky bread to mop up the sauce. However, if you’re a keto / low-carb lover, then eat as is or serve with chicken or poached eggs.
It can also be served hot or cold. This ratatouille is not vegan, but by omitting the chorizo it can easy be converted into vegan or vegetarian. It is also perfect for keto and low-carb lovers, or anyone who simply loves eating lots of veggies.
Ratatouille is a well-known chunky stew hailed all the way from France. It is derived from the Occitan ratatolha and is related to the French ratouiller and tatouiller. The french verb touiller, means to literally “stir up” so with that in mind let’s get stirring up!
SMOKEY CHORIZO RATATOUILLE TIPS
Most recipes for aubergines (eggplant) insist you salt before cooking. Really? Salting is actually now a thing of the past. Because of current farming methods the bitterness is now virtually obsolete…less work for the cook! If you prefer to salt them, then cut to size, place it in a colander, sprinkle with salt on all sides, let them sit for about an hour before rinsing, then pat dry.
The hardest part making this dish is waiting for it to finish cooking!
This Ratatouille uses a lot of good quality. This is needed to create flavour and self saucing. Without it this dish would be crispy. If you prefer crispy veggies, then feel free to use less or no oil.
Our preferred oil mix is rice oil and coconut oil because both offer a high smoke point. Many recipes would suggest using olive oil, however, olive oil has a low smoking point so when it reaches a high temperature it gives off toxic smoke making it harmful to human health.
Where possible it’s always better to use organic veggies because they have the most flavours and you don’t have to peel the skins off. Always wash your veggies before cutting.
CHEF’S NOTES:
Nutritional calculations are per person, are rounded off estimates and exclude optional extras. If you use other ingredients or quantities, the results can’t be guaranteed.
Kitchen Tools: Large roasting pan, chopping board and a saute pan
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