Ratatouille

I've been thinking a lot about the ratatouille Remy made in the Pixar flick Ratatouille lately. So I've been doing a bit of research and these are some infos I've found:

• Ratatouille is a popular vegetable stew in France.
• It originated around the region of Provence and Nice.
• It's key ingredients are tomatoes, aubergines/eggplants, courgettes/zucchinis, onions, bell peppers and different herbs.
• The ratatouille dish on the film is actually confit byaldi (a recipe developed by a French chef, Michel Guerard, for his interpretation of the traditional dish).
• The producer of the film consulted chef Thomas Keller of the French Laundry as to how Remy should serve a ratatouille for a food critic.

With all my readings, I made my own little interpretation. First I made tomato sauce by sauteing onions and garlic in olive oil until they are soft. Then I added a can of diced tomatoes, chopped parsley and bay leaf; simmer the sauce until most of the liquid evaporates. When that's done, I took out the bay leaf then just pureed everything. Then I added bell pepper that has been roasted, peeled and finely diced. Oh, of course season with the standard S&P.

Ok so the tomato sauce is done. Next, layer the tomato sauce with the aubergines and courgettes that has been thinly sliced starting with the sauce at the bottom and finishing with the fan of vegetables on top. Drizzle the fan of vegetables with olive oil and season with S&P. Cover the casserole and bake for 55 minutes in a 375 degrees F oven.

Et Voila!

So for dinner, we had a very healthy and delectable ratatouille. I served it with rice, shrimp and balsamic vinaigrette wine reduction. It's definitely a dish for keeps! :)

Bisou bisou,

Charlotte