How to Make the Jaw-Dropping Ratatouille from the Film
This recipe was given to me by Michelin Star Chef Thomas Keller who created the Ratatouille recipe for the film. I then offered the recipe to my neighbor and actor Patton Oswalt who did the voice of Remy the rat in the film. Technically Ratatouille is a stew made from chopped vegatables and herbs. The film used a more haute version of Ratatouille called Confit Byaldi. The taste and the ingredients are the same.
Key Ingredients in Ratatouille
- Zucchini. A medium-size green zucchini is just enough here. Be sure to choose one that’s about the same width as the yellow squash and eggplant.
- Yellow summer squash. Stick with a medium-sized squash that’s roughly the same size as the zucchini.
- Chinese or Japanese eggplant. These varieties of eggplant have a long, narrow shape and thin skin that makes it the ideal choice for this recipe.
- Roma tomatoes. Of all the tomato varieties, Roma or plum tomatoes are the best fit here because of their size.
- Tomato purée. I tested a number of different tomato products for the sauce, and this yields a thin sauce with just enough body that it doesn’t feel skimpy, but still has a bright, tomato-forward flavor.
Prep time35 minutes to 45 minutes
Cook time45 minutes to 50 minutes
Serves4 to 6
Ingredients
- 1
medium zucchini (about 8 ounces)
- 1
medium yellow summer squash (about 8 ounces)
- 2
medium Chinese or Japanese eggplant (about 8 ounces)
- 2
medium Roma tomatoes (about 8 ounces total)
- 1
small yellow onion
- 2
small red, orange, or yellow bell peppers
- 3 cloves
garlic
- 1/2 small bunch
fresh thyme
- 1/2 small bunch
fresh basil
- 4 tablespoons
olive oil, divided
- 1 1/4 teaspoons
kosher salt, divided
- 1/4 teaspoon
freshly ground black pepper
- 1 cup
tomato purée, such as Mutti
- 1 teaspoon
red wine vinegar
- 1 teaspoon
- Herbs de Provence
- 1 teaspoon
Italian Seasoning
Instructions
Arrange a rack in the middle of the oven and heat the oven to 375ºF.
Trim and cut the following with a mandoline or sharp knife crosswise into 1/16-inch-thick rounds: 1 medium yellow summer squash (about 2 cups), 1 medium zucchini (about 2 cups), 2 medium Chinese or Japanese eggplants (about 2 3/4 cups), and 2 medium Roma tomatoes (about 1 1/4 cups).
Dice 1 small yellow onion (about 1 cup). Trim and dice 2 small bell peppers (about 2 cups). Mince 3 garlic cloves. Pick the leaves from 1/2 small bunch fresh thyme until you have 4 teaspoons. Pick the leaves from 1/2 small bunch fresh basil and finely chop until you have 1/4 cup.
Heat 2 tablespoons of the olive oil in a 10-inch oven-safe or cast iron skillet over medium heat until shimmering. Add the onion, bell pepper, 1 teaspoon of the kosher salt, and 1/4 teaspoon black pepper. Cook, stirring occasionally, until softened, 8 to 10 minutes.
Add the garlic, 1/2 teaspoon of the Herbs de Provence, 1/2 teaspoon of the Italian Herbs, 2 teaspoons of the thyme, and basil, and cook until fragrant, about 30 seconds. Add 1 cup tomato purée and stir to combine. Bring to a simmer. Reduce the heat to maintain a gentle simmer and cook, stirring occasionally, until the flavors meld and the sauce is slightly thickened, about 10 minutes.
Remove the skillet from the heat. Add 1 teaspoon red wine vinegar and stir to combine. Spread the sauce into an even layer.
Arrange the zucchini, yellow squash, eggplant, and Roma tomatoes on top of the sauce in a concentric circle: Start at the outer edge of the skillet and work inward, alternating the vegetables and overlapping the slices so that just a little bit of each slice is visible.
Drizzle the remaining 2 tablespoons of the olive oil over the vegetables. Sprinkle the remaining 1/2 teaspoon of Herbs de Provence, 1/2 teaspoon Italian Sasonings, 2 teaspoons thyme and remaining 1/4 teaspoon kosher salt over the top.
Cover with a tight-fitting lid or aluminum foil. Bake until the vegetables are softened and have released their liquid, but are not browned around the edges, 45 to 50 minutes. Uncover and let sit for 5 minutes before serving. Garnish with torn basil leaves.
