Ratatouille Boujee Booze


Inspired by our favourite rat.
Remy of course. A warming delicious veggie dinner.
And it’s very pretty!
Serves 6
Wine Pairing - Broc Cellars Love Red



  • 350ml tomato sauce
  • 2 cloves garlic, finely chopped
  • 2 tbsp olive oil
  • 1 tsp chilli flakes
  • 1 aubergine, thinly sliced
  • 1 courgette, thinly sliced
  • 1 red pepper thinly sliced
  • 1 yellow pepper thinly sliced
  • 3 medium sized spuds, thinly sliced
  • Salt and pepper
  • 2 tbsp butter
  • 1tbsp flour
  • 240ml milk
  • ¼ tsp nutmeg


  1. Preheat oven to 180 celsius if fan, 200 if not
  2. Slice up all your ingredients as listed.
  3. Bring a pot of cold salted water to the boil.
  4. Add your potato slices and boil for 3 minutes
  5. Drain and set aside.
  6. Make your sauce.
  7. Heat 240ml milk in a saucepan over medium high heat.
  8. Add your butter and melt through the milk.
  9. Slowly whisk in your flour, avoiding it lumping up.
  10. Continue to cook and stir so it thickens and should coat the back of a spunog.
  11. Season with salt and pepper and your pinch of nutmeg.
  12. In a baking dish, add your tomato sauce, garlic, chili flakes, salt and olive oil.
  13. Mix well.
  14. Pour over your bechamel.
  15. Mix the sauces together.
  16. Layer your sliced veggies on top.
  17. If you remember the movie, he made them all spirally.
  18. We are sh*t at this but we try!
  19. Season and drizzle with olive oil.
  20. Cover the dish with parchment paper and bake for 1 hour.
  21. Let it cool as it will burn you badly if you dig straight in.
  22. Serve.