A Guide to Ratatouille

Some recipes are more than just food. They're memories. For me, Ratatouille was one of those childhood movies that stayed with me long after the credits rolled, and that was admittedly due to my deep love of Paris. The idea that food could tell a story, spark such emotion, and bring people together completely captivated me. I remember watching Remy carefully layer vegetables with such care, thinking that cooking must be something truly special, and you know what good ol’ Gusto says … “ anyone can cook”.  So years later, although a little challenge recreating this dish in my own kitchen feels like bringing a little piece of childhood to life. This ratatouille is comforting, colourful, and full of flavour. A small reminder that simple ingredients, when treated with love, can become something beautiful and hey, delicious!

Ingredients

Vegetable Purée (Base)

• 1 tbsp olive oil

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 red bell pepper, chopped

• 1 yellow bell pepper, chopped

• 4 ripe tomatoes (or 1 can chopped tomatoes)

• 1 tbsp tomato paste

• 1 tsp dried thyme

• 1 tsp dried basil

• Salt and pepper, to taste

  
  

Vegetables (Top Layer)

• 1 zucchini

• 1 yellow squash

• 1 eggplant

• 2–3 ripe tomatoes

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Herb Oil (Optional but Recommended)

• 3 tbsp olive oil

• 1 tsp fresh thyme or rosemary, finely chopped

• 1 clove garlic, grated

How to Make Ratatouille

Step 1: Prepare the Purée

1. Heat olive oil in a pan over medium heat.

2. Add the chopped onion and cook until soft and translucent.

3. Stir in the garlic and cook for about 30 seconds until aromatic.

4. Add the chopped bell peppers and cook for 5–7 minutes until softened.

5. Add tomatoes, tomato paste, thyme, basil, salt, and pepper.

6. Simmer for 10–15 minutes until thick and rich.

7. Blend the mixture until smooth using a blender.

Spread the purée evenly across the base of a baking dish.

Step 2: Slice the Vegetables

Thinly slice the zucchini, squash, eggplant, and tomatoes. Try to keep the slices similar in size for even cooking and a beautiful presentation.

Step 3: Assemble

Arrange the sliced vegetables upright in the baking dish, alternating colours and layering them in a spiral or rows over the purée. This is where the dish really comes to life, so ensure that you take your time and enjoy the process.

Step 4: Add the Herb Oil

Mix olive oil with herbs and garlic, then gently drizzle over the vegetables. Season lightly with salt and pepper.

Step 5: Bake

1. Cover the dish with parchment paper or foil.

2. Bake at 180°C for 40 minutes.

3. Remove the cover and bake for another 20–25 minutes until the vegetables are tender and lightly caramelised.

Serving Suggestions

Serve warm with crusty bread, creamy mashed potatoes, or alongside grilled fish or chicken. It’s also perfect on its own.

Bon appétit ,

with love Anaiá Xx