Ratatouille

Ratatouille is a simple dish of layered Eggplant and zucchini simmered with tomatoes, caramelized onions, and garlic until tender and juicy. Then, top it with fresh herbs and a splash of olive oil. it’s a healthy and delicious way to enjoy bursting fresh flavors!

You can serve these roasted vegetables with crusty bread or even pasta.

Thanks to Disney Movie

Do you know what is Ratatouille? And how this dish can be so famous all over the world? Yes, thanks to Disney movie has the same title as The Dish Rattatoiule tells about a man who wants to be a well-known chef and his dream comes to because of help from a rat. The movie is entertaining and of course fiction. Because in real life, I won’t a rat/ mouse come to my kitchen, a big no, thankyou.

Honestly, if it weren’t for that Disney movie about the rat, I doubt my kids would have been so eager to try my ratatouille recipe. But once they did, they were delighted and now it’s a dish I love to make when I feel like we should have something meatless. Made with a bounty of fresh, colorful vegetables, you’ll love the garden-fresh flavors in this tasty meal!

This movie makes a picky eater like my kid who wants to try vegetable dishes just because he watched this movie with me. But well, what Ratatouille is?

What’s ratatouille is?

Ratatouille is made of eggplant, zucchini, and tomatoes in a sauce of crushed tomatoes, herbs, garlic, onion, and carrots. Originating in Nice, France, ratatouille is a humble dish composed of various vegetables stirred and stewed together until they begin to melt into each other. Once known as a “peasant dish,” ratatouille is a low-maintenance meal: The end goal is to have an almost creamy consistency as the vegetables break down gradually during the cooking process. 

If you love Ratatouille Movie, you will love making this casserole at home! If you have not, I highly recommend watching it! I promise Ratatouille will make you fall in love with joy of cooking!

Ingredients of Ratatouille

Vegetable

The basic ingredients for making Ratattoiule are Eggplant, zucchini, and tomatoes. Choose medium-big tomatoes. cut into thin rounds, then soak the eggplant in salted water, Zucchini cut into thin rounds, Tomatoes cut into thin rounds

• TIPS: Cut the veggies to the same size. I prefer thin slices, about 1/4 inch thick, for fast and even cooking. Cut the eggplant slices into quarters, so that they are a similar size to the tomato and zucchini slices. Uniform size and thickness will ensure that the vegetables all cook at the same rate.

• Yellow bell pepper seeds and ribs removed, diced small; to add some fresh taste. taste great!
• Tomato Paste; you can use crushed tomatoes too, I like to use tomato paste because of its thick consistency. Feel free to choose.
• Basil; for garnish. If you don’t have any fresh basil, you can substitute 2 teaspoons of dried basil in the sauce and skip the garnish. You can also try other fresh herbs such as thyme, parsley, rosemary, and oregano.
• Red Onion and Garlic minced; You need these to add some flavor and a pungent taste to your sauce
• Italian herbs; add an aromatic depth of flavor.
• Olive oil is a signature fat needed to sauté the onions and garlic. Use it to sauté the veggies first. Then, drizzle it over the finished stew for extra body and richness. I prefer extra virgin olive oil, but you can use avocado oil, vegetable oil, or another oil of your choice.
• Salt and Black pepper; If you like more heat, you can add a sprinkle of crushed red pepper flakes.
• Mushroom Powder; this is optional, for adding a savory and umami taste

How to Make Ratatouille

First thing first, preheat the oven to 356°F 

Then start by sauté the veggies. Heat oil in the pan, then sauté garlic, onion, and yellow bell pepper. Cook until slightly wilted.

Next, season the veggies. Add tomato paste and season with salt, pepper, Italian herbs, and mushroom powder. Stir until well combined. Remove from heat, then add basil and stir again.

Arrange the sliced vegetables in an alternating pattern (for example, I start with eggplant, tomato,and zucchini). Season with salt and pepper.

Then, don’t forget to cover the top with aluminum foil and bake for 20 minutes. French ratatouille is usually cooked entirely on the stove, but I like to finish mine in the oven. That way, the stew gets thick and velvety, and the cherry tomatoes on top become juicy and start to burst.

Afterward, remove the aluminum foil and bake the top for another 20 minutes until the vegetables are tender.

Finally, sprinkle with salt, pepper, and Italian herbs on top. season with salt and pepper to taste. Serve it right away, with a drizzle of olive oil and fresh herbs, Ready to serve!

Recipe Notes;

• This recipe can be doubled and adapted to use whatever vegetables you have, just double the ingredients
• Leftovers can be refrigerated in an airtight container for up to 5 days.
• Use the freshest produce. Don’t take those tomatoes that look like you’d better use them up. The success of ratatouille depends on the freshness of your vegetables. Take the time to choose fresh vegetables and your vegetable ratatouille will taste vibrant and delicious!
• Slice all the vegetables as uniformly as you can. This will ensure they cook evenly and same aesthetic view.
• Cover the dish. You don’t want the top burning while it takes its time in the oven!

Try this recipe!

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