Recipe Directions

1. Blend the marinade ingredients until the dates are well dispersed.

2. Place all other ingredients (reserving a little of the parsley and basil for later) in a large bowl.

3. Stir the marinade through until all ingredients are well-coated, separating the courgette slices as you do so.

4. Leave 24 hours, stirring really well 2-3 times during the period.

5. Just before serving, stir through more chopped parsley, and garnish with basil leaves.

Debbietook's Thoughts

By debbietook

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.

So, this was inspired by my old love of cooked ratatouille. Remembering how long slow cooking caramelized 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.

I hope you enjoy it.

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Comments

Top voted

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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!

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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...)

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

All

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

Top Voted
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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!).

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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!

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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!

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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!

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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?

4 votes
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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!

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

6 votes
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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!

Top Voted
5 votes
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Vote up!
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Vote down!

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...)

Top Voted
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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. :)

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

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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.

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

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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!

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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!

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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!

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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!!

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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!!

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