I’m beginning to think that a lot of the food I make comes purely from inspiration.  It’s either that or I’m really a sucker for marketing.  I was walking past a giant display of flat screen televisions and Ratatouille was playing.  In terms of Pixar flicks, Ratatouille ranks up there with Incredibles and Toy Story.  Sorry but Wall-e disappointed me; however, I did manage to get a well-rested sleep in a theater.

Going back to Ratatouille.  I thought to myself, “If a rat can do it, so can I!”  I researched recipes all over the place and no one really seemed to have a standard.  Thomas Keller’s French Laundry and his technique of making ratatouille inspired the movie.  So I tried it out, just like Remy did…or at least a variation of it.  I took all the ingredients that I found on all the ratatouille recipes on the internet, and removed some like squash florets to make my recipe.

Ingredients
Squash
Zucchini
Tomatoes
Eggplant
1 can tomato sauce
Basil
Oregano
Cumin

Directions

1. Slice the squash, zucchini, tomatoes, and eggplant into thin slices.  Use a mandolin if you have one.
2. Arrange them in a pie dish.
3. Bake for 30 minutes in a 400-degree oven.
4. In a separate pan, add the tomato sauce, basil, oregano, and cumin.
5. Cook over medium heat and reduce the liquid by 50%.
6. Pour liquid over vegetables.

Disclaimer:  I didn’t put exact amounts for the ingredients because I winged it.  This was a lesson where I should of documented my steps.  Contact me if you want more exacts.  I’ll try to duplicate the recipe again.