Cooking in Season: Ratatouille

I will happily admit that I had no idea what ratatouille was prior to seeing the Disney-Pixar film of the same name. But having fallen in love with the movie I simply had to discover what the beautiful and seemingly magical dish, ratatouille, actually was. In a moment of insanity I actually attempted to replicate the “official” recipe as made by Remy in the film (which you can find here: Remy’s Ratatouille). Yes, it was delicious and no, it didn’t actually look as good as it did in the film, or even in the pictures accompanying this recipe. And after this venture I realized it simply wasn’t worth all the fuss for something that basically turned into stewed vegetables the moment you sat down to eat it.

The reason I’m reassessing my ratatouille making methods is that now is the perfect time to find the fresh Japanese vegetables needed to make the perfect pot of veggie stew.

You will need:

  • Onion
  • Eggplant
  • Zucchini
  • Bell peppers (green, yellow or red)
  • Tomatoes
  • Garlic
  • Olive oil
  • Various seasonings


  • Cube, slice and chop the various vegetables mentioned above
  • Cook minced/mashed garlic and onions with olive oil in a pot until soft
  • In a separate saute pan, saute zucchini with olive oil until starting to brown. Move to pot with garlic and onions
  • Saute remaining vegetables (except tomatoes) in batches, moving them to the pot when starting to brown
  • Season with salt and pepper, cover pot and cook for 10 minutes or so
  • Add chopped tomatoes and other seasonings (thyme, parsley, oregano, a bay leaf, whatever)
  • Cook another 10-15 minutes

RatatouilleEat your awesome ratatouille on rice, with chicken or  served with french bread. Drizzle it with olive oil and balsamic vinegar or top it with Parmesan cheese. Then sit down to watch Ratatouille again with the satisfaction of having made a slightly less attractive version of a recipe a rat can cook.  Oops, but I’m forgetting: Anyone can cook!

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