Ratatouille is a masterpiece of French cuisine, a tasty, humble, one-pan vegetable stew packed with fresh veggies like tomatoes, eggplant, zucchini, yellow squash, bell pepper. Simply an aromatic bouquet of herbs and spices.
The beautiful dish served up in the Ratatouille movie is considered a classic, late summer meal/side. You can serve it with pretty much anything (pasta, fish, chicken, rice). Some love to sprinkle mozzarella on top of their Ratatouille, and some like to eat it the French way with extra olive oil on top and an entire French baguette. You can eat it more simply with just a salad or brown rice.
Preheat the oven to 375° F (190°c).
To create those famous nicely cut, sliced vegetables for ratatouille, use a very sharp knife on the tomatoes to create thin, little slices. Slice the eggplant, tomatoes, squash, and zucchini into approximately 2-3 mm rounds.
Roast peppers on the stove. Char on all sides over an open flame until blackened (make sure to use metal tongs, not plastic ones). Then cover the hot steaming pepper with some aluminum foil, let them steam for a few minutes. It will help soften the peppers and make them a little bit easier to peel. Peel off all the black stuff, and you will have beautiful roasted, tri-colored peppers.
Next is blanching some 285 grams of tomatoes for about 10 minutes until the skin starts to peel, and then you should peel them.
To make roasted red pepper sauce, blend blanched tomatoes with roasted pepper, a few springs of parsley, two whole garlic cloves, a few springs of picked thyme leaves, 200 grams of white onion (around a quarter of a medium-sized onion), and 5 tablespoons of olive oil in a blender.
Now, heat 2 tablespoons of olive oil in a 30cm oven-safe pan. Sauté the onion, garlic, carrots, and celery stalk and bell peppers until soft, about 10 minutes. Season with salt and pepper, sugar, then add the roasted pepper sauce and clarified butter to this mix. Stir until all the ingredients are fully incorporated.
Remove from the heat, then add the basil. Add oregano, bay leaf, and 145 grams of chili pepper, stir once more, then smooth the surface with a spatula.
Start layering vegetables, arrange the sliced veggies in alternating patterns on top of the sauce from the outer edge to the middle of the pan. Drizzle a little bit of olive oil across the top of the vegetables, season with salt, fresh ground pepper, and finely chopped fresh rosemary. Cover the pan with foil and bake for 40 minutes. Uncover, bake for another 20 minutes until the vegetables are softened.