Ratatouille is a common vegetable stew that originated from southern France. There is traditionally no particular cooking method for the ratatouille. Famous French chefs like Roger Vergé or Gui Gedda recommend lightly frying each vegetable separately to give them a crispy and toasty flavor.
In the Pixar film, Ratatouille, right at the climax, the little chef, Remy the rat, prepared the celebrated version of this simple dish to impress the food critic, Anton Ego. The dish in reality was a version of another similar dish called the confit byaldi developed by French chef Michel Guérard (founder of nouvelle cuisine) in 1976. For the film it was realized by American chef Thomas Keller who was the food consultant for the film. However Keller’s version (or Guerard’s confit byaldi) would miss out on the main idea of ratatouille, its crispness and the fact that each vegetable retain their own particular flavor.
Now let me come to my innovation. To retain the taste of the original ratatouille, we must fry the vegetables separately. However to impress Anton Ego and the viewers, it is better to finely chop the vegetables and arrange them in a pattern on a baking tray. So why not combine both the approaches, the French and the American.
Step 1: Ingredients
- Zucchini : 2
- Egg Plants: 1
- Bell Peppers : 2
- Garlic : 6 cloves
- Onion (yellow): 1
- Tomatoes : 6
- Tomato Puree: 250 grams
- Dried Herbes de Provence: 3 teaspoons
- Extra Virgin Olive Oil: 9 tablespoon
- Fresh Thyme: 15 strands
- Fresh Bay Leaves: 10
- Salt: to taste
- Freshly Ground Pepper: 1 teaspoon