Homemade Ratatouille Is Easier Than It Looks
Of all the dishes film fanatics attempt to recreate, none is more eye-catching than the movie version of ratatouille celebrated in Pixar's hit by the same name. In the movie, ratatouille has the nostalgic power to transport one of the central characters back to a time when they felt safe, loved, and nurtured. Isn’t that what comfort food is all about? This lovingly-made masterpiece makes a perfect light and healthy summer dinner with a fresh summer salad and bread. It's also stunning alongside a roast chicken or seared scallops. However it is served, make sure to take plenty of pictures of your work of art!
What is ratatouille?
In French Provençal cuisine, ratatouille is a rustic stew made from eggplant, zucchini, tomato, bell pepper, onion, garlic, herbs, and olive oil. This layered version, known as confit byaldi, was first mastered by French Chef Michel Guérard. It was recreated in the movie Ratatouille with the help of the film’s renowned consulting chef, Thomas Keller. Though it is different from traditional ratatouille, it is very delicious, easy to make, and oh-so pretty!
Do you need a mandoline to make layered ratatouille?
No, you don't need a special slicer like a mandoline to make ratatouille. The tool is great for quick, even slices of zucchini and squash, but you can also just use a regular kitchen knife. Since the tomato flesh and eggplant skin are so delicate, they are better off sliced with a trusty chef’s knife or serrated knife. Even slices make for a show-stopping presentation and even cooking. If you're really serious, try using a ruler!
Yields: 4-6 servings
Prep Time: 45 mins
Total Time: 2 hours
Ingredients
1/4 c.
olive oil, divided
1/2
yellow onion, chopped
1/2
red bell pepper, chopped
1 1/4 tsp.
kosher salt, divided
1 tsp.
ground black pepper, divided
2
garlic cloves, finely chopped
1
(15-oz.) can crushed tomatoes
2 tsp.
chopped fresh thyme, divided
3
roma tomatoes
1
slender eggplant (petite Italian, Japanese, or Chinese)
1
medium zucchini
1
medium yellow squash
Fresh basil leaves, for serving
Directions
Preheat the oven to 375°F.
In a large skillet pan, heat 1 tablespoon of the oil over medium heat. Add the onion, bell pepper, ¾ teaspoon of the salt, and ½ teaspoon of the black pepper, and cook, stirring frequently, until the onion is soft and lightly golden, 5 to 7 minutes. Add the garlic, and cook until fragrant, about 1 minute. Add the crushed tomatoes, and bring to a gentle simmer. Reduce the heat to medium-low and simmer until slightly reduced, about 5 minutes. Remove the sauce from the heat and stir in 1 teaspoon of the thyme. Spoon the sauce into a 2-quart casserole dish.
Using a sharp knife or serrated knife, slice the tomatoes and eggplant into ⅛-inch-thick slices. Use a sharp knife or a mandoline to slice the zucchini and yellow squash into ⅛-inch-thick slices.
Shingle the sliced vegetables on top of the sauce in an alternating pattern, working from the outer edge to the center of the dish. Brush 2 tablespoons of the oil on the vegetables and sprinkle with the remaining 1 teaspoon thyme, ½ teaspoon salt, and ½ teaspoon black pepper.
Cover the dish with parchment paper or aluminum foil, and bake for 45 minutes. Uncover the dish, and bake until the vegetables are tender and lightly golden, about 20 minutes more.
Allow the dish to cool for 5 minutes. Drizzle with the remaining 1 tablespoon oil, and serve hot or warm, sprinkled with basil.
Tip: If you can’t find a slender variety of eggplant, like Japanese or Chinese eggplant, don’t despair! This recipe will still be beautiful and delicious with larger Italian eggplant. Depending on the size of the eggplant, cut each slice in half or quarters to match the size of the other vegetables.
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