Fermented Ratatouille Chopenade Recipe

Prepare vegetables

Salt the cubed eggplant and zucchini in a colander with 2 tablespoons fine sea salt, toss gently, and let sit 30–45 minutes to draw out bitterness and water. After resting, rinse briefly under cold water and squeeze gently or press to remove excess moisture. Pat dry with a clean towel.

Combine and pack

In a large bowl, combine the prepared eggplant and zucchini, diced red peppers, sliced onion, crushed garlic, and chopped tomatoes. Add 1/2 cup olive oil, red pepper flakes (if using), freshly ground black pepper, and torn basil. Toss to coat evenly.

Make brine

Dissolve 1 tablespoon kosher salt in 4 cups filtered water to make a light brine (about 0.6%–0.8% salinity for vegetable fermentation).

Pack into jar

Spoon the vegetable mixture into a clean 1–2 quart jar, leaving 1–1.5 inches headspace. Press down firmly so the vegetables release liquid and are submerged. Add fermentation weight or a small clean jar to keep the solids submerged. Pour brine over the vegetables if they are not fully covered, leaving headspace.

Optional aromatics

Tuck in bay leaves and a few extra basil leaves if desired.

Ferment

Close the jar with an airlock lid or loose lid (to allow CO2 escape) and leave at room temperature (65–72°F / 18–22°C) for 3–7 days, tasting daily after day 3. Ferment until you reach tanginess you like; longer fermentation yields more pronounced flavor. If foam forms, skim it off. When ready, refrigerate to slow fermentation.

Finish

Before serving, drain excess brine if too salty and stir in remaining 1/2 cup olive oil to enrich the ratatouille. Adjust salt to taste and fold in additional fresh basil.

Prepare cashews

Soak raw cashews in water for 4–6 hours (or boil 15 minutes for quicker softening). Drain and rinse.

Blend crème

In a high-speed blender or food processor, combine soaked cashews, sundried tomatoes, roasted red peppers, cultured yogurt (or 2 tablespoons whey if using), lemon juice, 1 garlic clove, 1/4 cup olive oil, smoked paprika, and 1 teaspoon sea salt. Process until completely smooth, adding 1–2 tablespoons water as needed to reach a spreadable, creamy consistency. Taste and adjust lemon, salt, or smoked paprika.

Culture step (optional)

For an extra cultured tang, transfer the crème to a clean jar, cover loosely, and leave at room temperature for 8–12 hours to allow LAB activity from the cultured yogurt or whey to develop (only if yogurt/whey used). Then refrigerate until serving.

Warm focaccia

Preheat oven to 350°F (175°C). Brush focaccia slices lightly with 2 tablespoons olive oil and sprinkle with coarse sea salt. Warm on a baking sheet 5–7 minutes until fragrant and slightly crisp at edges.

Assemble crostini (optional)

Spread a thin layer of cashew crème on warm focaccia, top with a spoonful of fermented ratatouille and garnish with torn basil.

Toast seeds

In a dry skillet over medium heat, toast mixed seeds, stirring, 3–5 minutes until fragrant and lightly golden. Remove from heat and cool.

Make dressing

Whisk together 2 tablespoons olive oil, 1 tablespoon sherry vinegar, 1/2 teaspoon Dijon mustard, 1/2 teaspoon honey or maple, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until emulsified.

Assemble salad

In a large bowl, combine torn Salanova lettuce, halved fermented tomatoes, and toasted cultured seeds. Drizzle dressing and toss gently to coat. Taste and adjust seasoning.

Spoon a generous dollop of the cultured sundried tomato & red pepper cashew crème onto a serving platter. Nestle warmed focaccia slices nearby. Spoon fermented ratatouille into a shallow bowl or spread lightly on the platter beside the crème. Garnish ratatouille with fresh basil and a drizzle of olive oil.

Serve the salad on the side. Encourage guests to spread crème on focaccia, top with ratatouille, and enjoy bites with the crisp Salanova salad for contrast.