Remy’s Ratatouille
COURSE:
Main Course, Starter
Remy’s Ratatouille
The Culinary Cartel
Remy’s Ratatouille
The Culinary Cartel
Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Product:
Instant Pot Duo Crisp / Pro Crisp
Ingredients
- 1 onion
- 1 red pepper
- 400 g tin of tomatoes
- 3 cloves garlic
- 2 aubergines
- 2 courgette
- 2 yellow squash
- 5 tomatoes
- Handful of basil
- Handful of parsley
- Parmesan to finish
- Oil salt and pepper
Instructions
- Select Saute on your Instant Pot and when the display indicates HOT add some oil to the inner pot.
- Chop up the onion and pepper and saute for 3-5 minutes until softened. Add the tinned tomatoes and grated garlic then deglaze the base of the inner pot and secure the lid.
- Select Pressure Cook and set the time for 10 minutes.
- While the tomato sauce is cooking, thinly slice the aubergines courgette, yellow squash, and fresh tomatoes into slices.
- When the cooking program finishes, quick release the pressure and remove the lid.
- Assemble your ratatouille by arranging the vegetable slices on top of the sauce in a spiral pattern, alternating aubergine, tomato, yellow squash and courgette until the sauce is covered.
- Secure the air frying lid and select Air Fry. Set the time to 20 minutes and temperature to 170°C.
- While the ratatouille cooks, combine the parsley and basil in a bowl and mix in a little olive oil until it becomes a ‘pesto like’ consistency. Once the ratatouille finishes cooking, spoon the herby oil on top.
- Serve your ratatouille straight from the pot, or channel your inner Remy, and use a ring mould to plate up your dish like a Michelin Star chef!
- Serving suggestion: Serve with herbed mash, polenta, rice, steamed quinoa or risotto.