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