Our Ratatouille Experiment


Every time we watch the movie Ratatouille and see food critic, Anton Ego, take a bite of Remy’s ratatouille and have a moment of culinary bliss, we want to try the celebrated dish. More time at home has given us the opportunity to try new recipes. So, we decided to have a ratatouille experiment!

We recently cooked the famous ratatouille, and our responses were mixed. The dish is made up of a medley of vegetables – squash, zucchini, eggplant, tomatoes, and peppers. My husband and I love vegetables, so we found it a delicious blend of many of our favorites. Our sons weren’t as sure in their response. Our 14-year-old said it was “alright” and ate a fair amount. Our 12-year-old son, however, hated it. He said the movie lied about how good it is! Regardless, he ate some of it and got in some healthy vegetables.

The recipe we found that looked the most like Remy’s version is from Tasty. Here is their recipe and a link to see it prepared in a short video - https://tasty.co/recipe/ratatouille. Watch the movie and then do your own ratatouille experiment. If you love vegetables, you can’t go wrong, and if you don’t love vegetables, you are getting in some healthy foods! The recipe makes at least eight servings.

Ingredients:

Veggies

  • 2 eggplants
  • 6 roma tomatoes
  • 2 yellow squashes
  • 2 zucchinis

Sauce

  • 2 tablespoons olive oil
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • salt, to taste
  • pepper, to taste
  • 28 oz. can of crushed tomatoes
  • 2 tablespoons chopped fresh basil, from 8-10 leaves

Herb Seasoning

  • 2 tablespoons chopped fresh basil, from 8-10 leaves
  • 1 teaspoon garlic, minced
  • 2 tablespoons chopped fresh parsley
  • 2 teaspoons fresh thyme
  • salt, to taste
  • pepper, to taste
  • 4 tablespoons olive oil

Preparation:

  1. Preheat the oven to 375 degrees.
  2. Slice the eggplant, tomatoes, squash, and zucchini into approximately 1/16-inch rounds. Then set aside.
  3. Make the sauce. Heat the olive oil in a 12-inch, oven-safe pan over medium-high heat. Sauté the onion, garlic, and bell peppers until soft, about 10 minutes. Season with salt and pepper. Then add the crushed tomatoes. Stir until the ingredients are fully incorporated. Remove from heat. Then add the basil. Stir once more. Then smooth the surface of the sauce with a spatula.
  4. Arrange the sliced veggies in alternating patterns (for example, eggplant, tomato, squash, zucchini) on top of the sauce from the outer edge to the middle of the pan. Season with salt and pepper.
  5. Make the herb seasoning. In a small bowl, mix together the basil, garlic, parsley, thyme, salt, pepper, and olive oil. Spoon the herb seasoning over the vegetables.
  6. Cover the pan with foil and bake for 40 minutes. Uncover, then bake for another 20 minutes, until the vegetables are softened.
  7. Serve while hot as a main dish or side. The ratatouille is also excellent the next day. Cover with foil and reheat in a 350-degree oven for 15 minutes or simply microwave to desired temperature.
  8. Enjoy!

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