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Appearance A red-sauce stew with plenty of colorful vegetables.
Difficulty 5/10 (0-Easiest)
Creator Likely Vincenç Pòntnuèit
Class All Classes
  • Base
    • 2 eggplants
    • 6 Regal ((roma)) tomatoes
    • 2 yellow squashes
    • 2 zucchinis
    • 2 bell peppers
  • Sauce
    • 2 Tbsp olive oil
    • 1 diced white onion
    • 4 minced garlic cloves
    • 2 chopped bell peppers
    • ¼ tsp salt
    • ¼ tsp ground black pepper
    • 28 ounces/1¾ pounds of crushed tomatoes
    • 2 Tbsp chopped basil
  • Seasoning
    • 2 Tbsp chopped basil
    • 1 tsp minced garlic
    • 2 Tbsp chopped parsley
    • 2 tsp thyme
    • 2 tablespoons Chopped fresh parsley
    • 2 teaspoons fresh thyme
    • ¼ tsp salt
    • ¼ tsp ground black pepper
    • 4 Tbsp olive oil

Ratatolha is a fine blend of many colored vegetables in a tomato-based sauce crafted by the Tolonne Ailor. The dish has many ways to prepare it, and several simplified variations for the lower classes, but the original remains the best and the most widely eaten across a variety of coastal and well-supplied cities in Aloria. The dish is also notable for its likely creator, one of the first Tolonne Troubadours to leave Solacia.


Ratatolha is considered by many to be similar to Bolhabaissa, given their similar eclectic nature through the use of a wide variety of produce. However, this is not the case, as there is a single figure many Tolonne name as having invented Ratatolha, the Troubadour Vincenç Pòntnuèit. He was native to the Solacian south, and traveled west immediately upon hearing of the Ithanians’ arrival. He was one of the first to leave with these visitors, and lived abroad in Ithania for 16 years before he returned home a matured man. On his travels, he picked up many Ithanian skills and sensibilities, including their cooking methods and some of their recipes. It is likely from him that the recipe was first codified as it is now, though the exact details of this time leave it more a high likelihood than a certainty. At the very least, the recipe originated in his hometown of Nissa shortly after his return from the mainland. Today, Ratatolha is enjoyed by many across Aloria, with several versions of the dish either reducing or simplifying the preparation and ingredients used.


Ratatolha has a number of preparation styles, with simplified varieties of the dish existing across Tolonne land. However, the version here in the official version with all of the original ingredients and preparation methods. The base vegetables (eggplants, squashes, tomatoes, zucchini and peppers) should all be chopped up into small pieces. They should then all be left in a pan to slowly cook on low heat while the sauce is either finished or prepared. For the sauce, olive oil should be heated in a pan over medium or high heat before the garlic and onions are added. The salt, pepper and crushed tomatoes should be added at this point and then fully stirred together. It should be taken off the heat and as it cools, the basil should be stirred in. At this point, the seasoning should all be combined together into a bowl. The cooked vegetables should be poured on top of the sauce in whatever vessel it will be cooked in, followed by the seasoning mix spread out over the top of the entire dish. It should then be covered and left to cook on medium heat for 40 minutes, before the lid should be removed and left to cook for 20 more minutes. The dish can then be served, often alone or on the side of another meal.


  • Ratatolha appears like a stew, with a thick red sauce that is muttered with spots of color thanks to the wide variety of vegetables used in its creation.
  • Ratatolha often smells of tomatoes, due to that being the base for the sauce, but also smells of the various seasonings used to dust the top of the dish.
  • Ratatolha is a healthy dish, serving as a blend of a variety of vegetables which contributes to a complex flavor.


  • Vincenç Pòntnuèit didn’t just return to Solacia with Ithanian cuisine, he came home with an Ithanian wife and several members of her family, who have grown into a prosperous group. They are one of only a few widely trusted and well liked non-Tolonne merchant families that fraternize with the Tolonne nobility.
  • One of the alternative methods of making Ratatolha involves the roasting of the vegetables while the sauce is heated. The two are then combined together with the seasoning stirred in.

Writers HydraLana
Processors FireFan96, WaterDruppel
Last Editor HydraLana on 09/19/2020.

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