Remy's Ratatouille


  • 1 onion
  • 1 red bell pepper
  • 400 g canned tomatoes
  • 3 cloves garlic grated
  • 2 Eggplant
  • 2 courgette
  • 2 yellow squash
  • 5 tomatoes
  • Handful of basil washed and chopped, as needed
  • Handful of parsley washed and chopped, as needed
  • Parmesan, optional
  • Oil salt and pepper, as needed
  • 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 eggplant, 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 eggplant, 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!
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