RawforLife Ratatouille recipe at Gone Raw

RawforLife Ratatouille

(click on image to enlarge)

Serves 4+ (as a starter, side dish or light main course)

A RawforLife.co.uk original. Not adapted or inspired by any other raw recipe – only the cooked version! Straightforward to make (all you have to do is remember to make it the day before you want to eat it…).

Ingredients

1 Medium courgette/zucchini, Not peeled - very thinly sliced
1 Medium aubergine/eggplant, Not peeled - cubed
1 Red (bell) pepper, Deseeded, chopped
180g punnet (7 oz) cherry (grape) tomatoes, smaller the better, Leave whole
1 Small red onion, Chopped
100g (4 oz) button mushrooms, Leave whole (trim stalks)
Small handful fresh parsley, Chopped
Small handful fresh basil (or oregano), Chopped
(reserve a little parsley and basil for serving)
FOR MARINADE:
½ cup Cold-pressed olive oil
2 tablespoons Lemon juice
1 clove Garlic, Crushed
1-2 dates (depending on size/sweetness), Soaked 1 hr, finely chopped
1 teaspoon Sea salt

Preparation

So, this was inspired by my old love of cooked ratatouille. Remembering how long slow cooking caramellised the onions, I used a little date, as a sweetener. Cooked ratatouille can be over-oily, and here the vegetables are marinaded, meaning that only a little oil needs to be used (and some gorgeous juices result!). Instead of (unripe) green pepper I’ve used (ripe) red pepper. And I’ve added mushrooms. And, if there is anyone who has until now felt that aubergine can’t be eaten raw…do try this recipe.

This and other recipes (not all original, but credit always given where due!) can be found in the RawforLife monthly e-zine (see www.rawforlife.co.uk), and I also feature recipes occasionally in the RawforLife blog, at www.debbietookrawforlife.blogspot.com

I hope you enjoy it.

Blend the marinade ingredients until the dates are well dispersed. Place all other ingredients (reserving a little of the parsley and basil for later) in a large bowl. Stir the marinade through until all ingredients are well-coated, separating the courgette slices as you do so.

Leave 24 hours, stirring really well 2-3 times during the period. Just before serving, stir through more chopped parsley, and garnish with basil leaves.

Comments

meganthevegan writes: (April 27, 2008)

Ahhh I worked at a french restaurant last year and fell in love with the rataouille…THANK YOU for this! It looks beautiful and refreshing!!

meganthevegan writes: (April 27, 2008)

Ahhh I worked at a french restaurant last year and fell in love with the ratatouille…THANK YOU for this! It looks beautiful and refreshing!!

debbietook writes: (April 27, 2008)

The pic does it reasonable justice (although I keep wanting to get into that photo’ and flip that errant tomato up the right way!), but in fact in real life it is ten times more beautiful – the colours are vibrant, and it glistens!

debbietook writes: (April 27, 2008)

ofek writes: (April 27, 2008)

what is the temperatures where you are at? being pretty hot where i am – do you think i should leave it for 24 hours in the fridge? or is there some fermenting that is intended to happen? thank you for sharing!

skinnoz writes: (April 27, 2008)

How about putting it in the dehydrator for 45 minutes – 1 hour before eating?

debbietook writes: (April 27, 2008)

Ofek – definitely no fermenting intended – I’d leave it in the fridge if I were you! Skinnoz – I would not recommend dehydrating it. It needs to stay juicy.

Fee writes: (April 27, 2008)

That looks really good, and I think the tomato looks fine!!

littlebirdie writes: (April 27, 2008)

I just mixed this together and it’s marinating. It smells incredible so far! I can’t wait to bring it with me for lunch tomorrow. :)

debbietook writes: (April 27, 2008)

Hi littlebirdie (aah..) Tomorrow you should have some wonderful juices (hmm..I think I’m salivating right now!). And thanks for reassuring comment, Fee. (I’m not quite up to Russell James’ standards with the food photography…)

debbietook writes: (April 28, 2008)

Message for Bluedolphin (I tried to reply to your e-mail but it kept bouncing). The dates are pre-soaked to maximise the chances of their dispersing through the liquid when blended (when I first made this recipe I didn’t have a Vitamix…). By soaking for just one hour they’ll lose a little sweetness,but not too much. And many thanks for the tip-off about the missing ‘r’ in the blog link. Assume that’s in the bread thread? I’ll put that right!

BeTheChange writes: (April 28, 2008)

wow, I can’t wait to try this for the monthly raw potluck tomorrow!

rawkiwi writes: (May 01, 2008)

Thanks for the recipe! I was a huge fan of cooked ratatouille! And your photo drew me in instantly!! I made this yesterday (for dinner tonight) and I cant stop picking at it, it is that good! Waay better than its cooked counterpart!

angie writes: (May 08, 2008)

Yum! I looked at this before, but yum! I really want it :) I’m thinking maybe in a covered bowl in the dehydrator for anyone who may want it warm?

melissa writes: (May 08, 2008)

i was really hungry and just couldnt wait the full 24 hours and i had a big bowl. i ate it all but i DID NOT like the eggplant. just had my second bowl at 25 hrs…...oh my! i ate like a pig and drank the juice from the bowl. the eggplant was super yummy! didnt put onions in mine and i scored the cherry tomatoes (i wish i wouldve put more toms in). i love it! thank you!

melissa writes: (May 08, 2008)

Winona writes: (May 13, 2008)

I followed the recipe exactly. It was delicious!! I would have put some gently mashed sliced tomatoes in it. I would also add some herbs de provence next time. I served it to a raw friend who doesn’t like eggplant, but she loved the eggplant in this dish!

debbietook writes: (May 15, 2008)

I’m so glad you all enjoyed it (except for Melissa and the eggplant – that’s my favourite ingredient! There again, drinking the juices from the bowl – we do have that in common!).

starjen42 writes: (May 24, 2008)

This was great, but the eggplant was a little bitter for me, next time I’ll peel it.

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