Ratatouille is one of my favorite Pixar movies, and its signature dish spurred a host of Ratatouille-style Ratatouille recipes. The New York Times ran an article about how the food was created for the movie, and printed this recipe that was used in the film. My version of Remy’s Ratatouille uses my Provencal tomato sauce, and herbed olive oil. It seems like a lot of work, but it’s the hacking and chopping that takes the most time.
Herbed olive oil
Herbes de Provence (traditionally savory, fennel, basil, thyme, and lavender)
Olive oil
Jar
You can buy dried Herbes de Provence mixes, but I picked fresh herbs from my mother’s herb garden. Dried herbs pack more of a punch, so I used several handfuls of fresh herbs. I didn’t stick to tradition; I used basil, oregano, thyme and rosemary. If you’re French feel free to scoff.
In a jar place about ¼ a cup olive oil and your herbs. Cover and let sit overnight.
In a jar place about ¼ a cup olive oil and your herbs. Cover and let sit overnight.
Ratatouille
1 standard eggplant or three small ones (sliced about ¼ of an inch thick)
2 small zucchini (sliced into ¼ inch pieces)
2 small summer squash (sliced into ¼ inch pieces)
4/5 roma tomatoes (sliced thicker – little less than ½ and inch)
Peppers could also be used (also sliced thicker)
Layer the eggplant in a bowl generously sprinkling each layer with salt. Let sit for about 2 hours. (less time with smaller eggplants) Moisture will bead off the slices and the bowl will be filled with a brown water. Drain the water and rinse the eggplant. Pat dry with a tea towel or paper towel. This will make the eggplant more tender and less bitter.
Spoon Provencal tomato sauce into the bottom of a baking dish. You should have covered the bottom of the dish with about half an inch of sauce. You may have sauce left over.
Arrange the vegetable slices like dominos, so that they fit snuggly leaning on each other, but you can see the top part of each slice. If your vegetables are not all uniform in size, you can cut the larger pieces. I cut the eggplant into quarters and placed each quarter skin side up so you could see the pretty purple part.
Arrange the vegetable slices like dominos, so that they fit snuggly leaning on each other, but you can see the top part of each slice. If your vegetables are not all uniform in size, you can cut the larger pieces. I cut the eggplant into quarters and placed each quarter skin side up so you could see the pretty purple part.
Drizzle the herb infused olive oil over the vegetables, and sprinkle the herbs form the oil on top. Salt and pepper (I had lavender sea salt, but regular salt is fine) Cover tightly with tinfoil and place in the oven at 350 for 45 min. The vegetables should be easily pierced with a knife, but not falling apart. The tomatoes sauce will be watering and bubbling, remove the tinfoil and let cook another 15/20 minutes or until the water has evaporated. The vegetables should not be crispy or burnt.
Serve with a drizzle of fresh olive oil, herbed crème fraiche on the side, and some crusty bread.
