Retro Recipe Revival: Remarkable Ratatouille
It’s time for another one from the archives, this time from a recipe book that accompanied the Tower Pressure Cooker sold throughout the late-90s. This week’s Retro Recipe Revival is a great way to make use of those fabulous, fresh summer vegetables and goes with pretty much anything – it’s Gallic classic Ratatouille.
Total time to table: 50 minutes
Total Cost Per Serving: £1.68
Contains Nuts? No
Suitable for Vegetarians? Yes
- x 4 small courgettes
- x 4 large ripe tomatoes
- x 2 large aubergines
- x 2 yellow peppers
- x 5 tbsp extra-virgin olive oil
- x 1 medium onion (peeled and thinly sliced)
- x 3 garlic cloves (peeled and crushed)
- x 1 tbsp red wine vinegar
- x 1 tsp caster sugar
- Small bunch basil
- Score a small ‘X’ on the base of each of the tomatoes and place them in a heat-proof bowl. We recommend using a sharp, manageable knife such as the 8-inch chef’s knife included in the Tower 5 Piece Knife Set with Wooden Block.
- Cover the tomatoes with boiling water, leave for 30 seconds, then drain and cover with cold water. Next, scrape away and discard the seeds using a spoon, then roughly chop the flesh.
- Heat x 2 tablespoons of olive oil in your pressure cooker, add the aubergines and cook over a medium heat until they are browned and soft (this should only take a minute or so). Remove from the pan and set aside.
- Fry the courgettes in a tablespoon of oil until golden then do the same with the peppers.
- Next, roughly tear the basil and set aside before cooking the sliced, peeled onions in the pan for around 5 minutes. Add the garlic and fry for a further minute.
- Stir in the vinegar and sugar using a heat-proof utensil – the slotted spoon in the Tower Cerasafe 6 Piece Utensil Set with Carousel is a useful tool for this task – then tip in the tomatoes and half of the basil.
- Return the aubergines, courgettes and peppers to the pressure cooker along with 50ml of water, close the lid and then bring up to full pressure and cook for around 3 minutes.
- Using the cold water quick release method, release the pressure then leave on the hob to cool for around 4 minutes. Add the basil and then serve.
- Serve as an accompaniment to grilled chicken, steak, lamb or as a vegetarian main dish alongside risotto. It also works as a great alfresco summer dish – just serve with rice, pasta or rustic bread.
If this recipe or others from the Retro Recipe Revival series have inspired you to to get in the kitchen, head over to our Pressure Cookers and Food Preparation pages before you do so as we’ve all sorts of useful appliances (in addition to those mentioned here) that can help you make this culinary creation and more.