Ratatouille, oui, oui mon ami
welcome to my french food fan club, kinda
Ok I’m not gonna lie, I’m not just part of the french food fan club. I love EVERYTHING french. I lived in Paris for a year in my early twenties, and yes, there was as much baguette, wine and cheese as you might imagine. It was wonderful. And yes, I did say cheese, because back then I happily ate it by the bucket load.
I didn’t have to say au revoir to brie until I hit my thirties. Sigh.
The MASSIVE downside of french cooking is that it is usually dripping with butter, cream or cheese. But not so with today’s recipe! This week I’m sharing the classic Ratatouille, made in the instant pot. It’s crammed full of veggies and absolutely délicieux.
You can eat it as a side along with meat, or make it the star of the show as the main, mopping it up with crusty bread.
How to serve Ratatouille
As a main serve it with:
rice
crusty bread
polenta
pasta
potatoes, like dairy free mash
As a side eat it with:
chicken
beef
pork
lamb
fish
Get more inspiration and recipe ideas for meats to serve with ratatouille here.
Instant Pot Ratatouille
Serves 4 as a main and 6 as a side
Ingredients:
1 large white onion
2 cloves garlic
1 large courgette (zucchini)
1 aubergine (eggplant)
2 bell peppers, 1 red, 1 yellow
3 large tomatoes
1 can chopped tomatoes
1 bouquet garni or herb mix (see below)
Salt and black pepper
Herb mix (alternative to bouquet garni)
Parsley ½ teaspoon dried or 1 tablespoon fresh chopped
Thyme ¼ teaspoon dried or ½ tablespoon fresh chopped
1 bay leaf
See the full Ratatouille Instant Pot recipe instructions here.
Want to make it on the stove top? Pas de problème…
Follow the preparation instructions as in the instant pot recipe, but in place of pressure cooking, cook in a large lidded saucepan or dutch oven and simmer gently, covered with a lid, for 20-30 minutes on a low heat, stirring occasionally.
Notes
Cooking tip: For extra depth of flavor, add a splash of balsamic vinegar or a teaspoon of smoked paprika while sautéing the vegetables. If you prefer a thicker sauce, reduce the liquid slightly by simmering for longer before serving or stir in a spoonful of tomato paste.
Leftovers: Store any leftovers in an airtight container in the fridge for up to 3 days. The flavors actually improve the next day! When reheating, add a little extra olive oil or vegetable stock to loosen the sauce if it thickens too much.
Give it a boost: Add some chickpeas or lentils for a protein boost, or stir in a handful of fresh spinach or kale just before serving to maximise the veggies.
Did you make this? Let me know in the comments!