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Homemade Ratatouille Inspired by “Ratatouille”!

Ratatouille is traditionally a french dish made of eggplant, tomato, and zucchini…

This homemade Ratatouille, a classic Provençal French stewed vegetable dish, is truly a symphony of flavors and textures.

Originating from Nice, Ratatouille is a celebration of summer vegetables. It has been a staple in French cuisine for centuries.

It’s not just a dish, but a culinary experience that tells a story of tradition, simplicity, and the joys of cooking with fresh, seasonal ingredients.

Ratatouille

This particular recipe for Ratatouille is inspired by the dish popularized in the animated movie “Ratatouille”.

This version is a visually stunning variation that features sliced vegetables, beautifully arranged in a spiral pattern. It’s not only delicious, but a feast for the eyes. Here’s how to create this masterpiece:

Homemade Ratatouille Recipe

Ingredients

Vegetables

  • Eggplant (aubergine): 1 large
  • Zucchini (courgette): 2 medium
  • Roma tomatoes: 6

Base Sauce

  • Onion: 1 large (about 200 grams)
  • Garlic cloves: 4 (about 20 grams)
  • Crushed tomatoes: 1 can (400 grams)
  • Olive oil: 1 ounce (30 ml)
  • Salt and pepper: to taste

Herbs and Seasonings

  • Fresh thyme: 2 teaspoons (about 2 grams)
  • Fresh basil: 10 leaves (about 15 grams)
  • Olive oil for drizzling: 3 teaspoons (15 ml)

Step-by-step Instructions for Homemade Ratatouille

Preparation

  1. Preheat Oven: Set to 375°F (190°C).
  2. Slice Vegetables: Slice eggplant, zucchini, and tomatoes. Aim for uniform thickness (no more than a 1/4 inch or 6mm).

Base Sauce

  1. Sauté Aromatics: In a pan, heat olive oil over medium heat. Sauté finely chopped onions and minced garlic until softened.
  2. Prepare Sauce: Add crushed tomatoes to the pan. Season with salt and pepper. Cook for 5 minutes, then spread this sauce at the bottom of the baking dish.

Assembly

  1. Arrange Vegetables: In the baking dish, alternately and tightly arrange the sliced vegetables in an upright position in a spiral pattern.
  2. Season: Sprinkle with salt, pepper, and thyme. Drizzle with olive oil.

Baking

  1. Cover and Bake: Cover the dish with foil and bake for 40 minutes. Remove the foil and bake for another 20 minutes or until the vegetables are soft and slightly caramelized.

Optional Ingredients

  • Red bell pepper: 2
  • Yellow squash: 2 medium

→ Serve this elegant homemade Ratatouille dish with a sprinkle or sprig of fresh basil and perhaps a side of crusty bread or a light salad.

Tips for Perfect Homemade Ratatouille

  • Slices: Ensure the vegetables are evenly sliced for consistent cooking.
  • Tight Arrangement: Pack the slices tightly for better structure and appearance.
  • Herb Brush: Infuse olive oil with garlic and herbs, and brush over the vegetables before and after baking for added flavor.

Nutrient Information (per serving)

  • Calories: ~120 cal
  • Protein: 3g
  • Carbohydrates: 18g
  • Fat: 5g
  • Fiber: 5g
    Note: Nutrient values are approximate.

Storage and Reheating

  • Refrigeration: Store in an airtight container for up to 3 days.
  • Reheating: Reheat in the oven at 350°F (175°C) until warmed through.

Ratatouille Origin and Folklore

This Ratatouille, also known as “Confit Byaldi“, was popularized by chef Thomas Keller for the Pixar movie “Ratatouille”. It’s a more contemporary take on the traditional stewed version and showcases the beauty and simplicity of fresh vegetables.

The original Ratatouille dish has diced veggies that are cooked together in a pan on the stove (details), instead of sliced and in the oven.

It has its roots in the Provence and Nice region of France. Its name comes from the Occitan language, where “ratatolha” signifies a mishmash or mix. Traditionally, it was a humble dish made by farmers using the fresh summer harvest.

Each ingredient in Ratatouille holds a story, from the sun-drenched tomatoes to the earthy eggplants, and together, they create a dish that’s much more than the sum of its parts.

To cook the original version on the stove top:

  1. Sauté Aromatics: In a large pot, heat olive oil over medium heat. Sauté onions and garlic until translucent.
  2. Layer Vegetables: Add diced or chopped veggies. Cook for 10 minutes, stirring occasionally.
  3. Add Tomatoes and Herbs: Mix in tomatoes, basil, and thyme. Season with salt and pepper.
  4. Simmer: Reduce heat, cover, and let simmer for 30 minutes, until vegetables are tender but not mushy.

Whichever way you choose to cook it, enjoy your Ratatouille as a heartwarming main dish or side. Then… let it transport you to the lavender-filled fields of Southern France.

Bon Appétit!

By the way, if you like this recipe, you may also be interested in these other French recipes.

To make your prepping easier, consider these best selling mandoline slicers…
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