Bounjour mes amis! Aujourd’hui je vous présente le meilleur ratatouille! Or in english, today I’m sharing with you THE BEST ratatouille. Yes it’s the name of the Pixar movie and no, there was no actual rat involved with the making of this dish.
Ratatouille is one of my favorite movies. Who doesn’t like pixar movies? And one about cooking? I’m there! But what I really love about Pixar is that my boyfriend is just as into watching their movies as I am. You see, he’s an animator. So while I watch it for the entertainment value, he watches it as a form of research and to see complex and innovative animations. I’m not sure he’d ever want to animate for a movie, as he is in the video game industry right now, but I love how we can both enjoy the same childlike thing.
My ratatouille varies from the traditional french version slightly. In traditional versions you would cube or chop the vegetables instead of slicing them. But what I found was that I liked the look of the sliced vegetables so much more and it still tastes the same either way you slice it! So being a visual person (and knowing that I would have to take photos of this) I opted for the slices. And it was gorgeous!
I actually bought all of the ingredients for this dish at my local farmer’s market. Since it is summer, I try to buy local as much as possible because it is not only cheaper for me (NYC grocery prices are insane) but I also like supporting small businesses and knowing where my food comes from. If you can do this too, that’s awesome! If you can’t right now, that’s ok too. You’re eating vegetables, so that has to count for something!
- 1 Cup Chunky Tomato Sauce
- 1/2 Yellow Onion Diced
- 2 Cloves Garlic Minced
- 2 Tbsp Olive Oil
- 1 Small Eggplant
- 1 Zucchini
- 1 Yellow Squash
- Fresh Thyme
Preheat oven to 375.
Grease a baking dish (I used a 10 in round pan) and pour tomato sauce into bottom. Sprinkle diced onion and minced garlic on top of tomato sauce. Stir together with 1 Tbsp olive oil.
Slice eggplant, zucchini and yellow squash into thin even slices. Beginning on the edge of the pan, place slices on top of tomato mixture in alternating patterns. First eggplant, then zucchini, then yellow squash. Repeat until pan has been covered.
Drizzle oil on top of vegetables and season generously with salt and pepper.
Sprinkle fresh thyme on top of mixture.
Cover with parchment paper and cook 35-40 minutes or until center is bubbling and vegetables have softened but haven't turned brown.
Let cool slightly, then enjoy!