Smoky Chorizo Ratatouille

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!


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.


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

Prep: 20 min
60 min
Servings: 6

G. Carbs: 19g
N. Carbs: 13g
Freezable: Yes

Protein: 12g
Fat: 31g

Kcal: 390
Difficulty: Easy


  • 225g Chorizo Ring (with or without chilli)
  • 60g Rice Oil
  • 60g Extra Virgin Coconut Oil
  • 2 medium Red Onions
  • 1 Yellow Pepper
  • 1 Orange Pepper
  • 300g Courgettes (Zucchini)
  • 200g small Plum Tomatoes
  • 1 medium to large Aubergine (Eggplant)
  • 2 tsp Smoked Paprika
  • 2 tsp dried Parsley
  • Pinch of Himalayan Salt
  • Pinch of Pepper
  • Shavings of Parmesan (optional)


  • Preheat the oven to Gas 6, 200 C, 400 F. .
  • Chop the chorizo ring by slicing and cutting into quarters.
  • Melt the coconut oil along with the rice oil in the saute pan.
  • When the oil is hot add the chorizo and cook and stir regularly on a low-medium heat for 4-5 minutes.
  • When cooked turn remove from the heat, but leave in the saute pan.
  • Cut the peppers by first removing the seeds, then slicing length ways. Add to your roasting pan.
  • Add the tomatoes.

  • Peel and slice the red onions into quarters, then eighths. Add to your roasting pan.
  • Cut the ends of the courgettes (zucchini), then slice about 1 inch and cut in half if they’re too wide. Add to your roasting pan.
  • Cut the ends of the aubergines (eggplant), then slice into about 1 inch chunks by first cutting length ways. Add to your roasting pan.
  • Add the chorizo oil mix to your veggie mix.
  • Sprinkle over the parsley, paprika, salt and pepper.
  • Mix all the ingredients together.
  • Place in your hot oven for 45 minutes to 1 hour. Check veggies half way through and stir.
  • Serve and enjoy with your favourite meat and shavings of Parmesan!