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Recipe Redux: Ratatouille

Posted Feb 21 2013 8:34am

In honor of the upcoming Academy Awards, this month’s recipe redux theme is “Oscars in the Kitchen.” We were asked to re-create a recipe from our favorite food scene or featured dish in a movie.

The timing couldn’t have worked out any better because about a week prior I found myself watching the animated film, Ratatouille where a rat doubles as a culinary whiz with aspirations of becoming a Chef. In the movie, he teaches his friend, a kitchen worker at a famous restaurant, how to make the traditional French dish, ratatouille.

Screen Shot 2013-02-17 at 3.36.17 PM

Truth be told, I’d never made this classic dish before. Traditionally seen in the summer when veggies are in season, it tasted like a nice hearty vegetarian meal for a cold winter’s night. Ratatouille is often enjoyed as a side dish but can be a main vegetarian dish when paired with rice, pasta, or crusty bread.



28 oz can whole peeled tomatoes

1/4 cup olive oil

1 1/2 large yellow onion, diced

3 garlic cloves, minced

1 large eggplant, cubed

2 bell peppers, cubed

2 zucchini squash, cubed

1 bay leaf

1 tsp dried thyme

Splash of red wine vinegar

Salt and pepper

Preheat oven to 350 degrees. In a casserole dish or rimmed baking sheet, roast tomatoes with 2 tbsp olive oil for 30 minutes.

Salt the eggplant and let sit in a colander for 15-30 minutes to remove juices. Pat dry with a paper towel. 

Add olive oil to a dutch oven over medium heat. Once hot, add the onions and garlic to the pot. Cook the onions, stirring occasionally, until they are wilted and lightly caramelized, about 5 to 10 minutes. Add the peppers and salt and pepper and continue to cook, stirring occasionally, about 5 minutes. Add the eggplant, zucchini, roasted tomatoes, bay leaf and thyme. Bring to a simmer and let gently simmer for about 15 minutes. Remove from heat. Add a splash of red wine vinegar and salt and pepper to taste.

We served ours with whole-wheat penne and sprinkled Parmesan cheese. Super simple and delicious. We’ll definitely be making this again come Summer after we hit up a Farmer’s Market.



Bon Appétit!

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