The recipe for Ratatouille was created by the French chef Remy Costa at the Court of Bourbon in 1769. Remy knew that the combination of ingredients was a great way to make a tasty dish, but that was it. He didn't know anything about preparing the vegetables or creating a good base sauce. His experience up to this point had been limited to simply serving dishes that had meat as the main ingredient. His chef assistants tried everything they could to help him, but it was fruitless. Remy, always the perfectionist, wanted to create a dish that would rival the best restaurants in the world.
He created his masterpiece by combining different meats, vegetables, cheese and herbs in a blender, adding wine and white wine vinegar, and lastly adding some sugar. It was still not a traditional recipe but it was close. After trying many things, he finally realized that by adding wine and white wine vinegar, a thick consistency would be formed so he added this and the dish was ready to cook. The only problem that remained was the exact amount of salt that he should use because this would ensure that the flavors were all thoroughly distributed. Finally, he solved this problem by investing in a high quality electric pressure cooker and using this technique in preparing the famous Ratatouille for his customers.