Annie’s Ratatouille

Annie’s Ratatouille

As a kid my favorite was the Pixar film Ratatouille. I never liked potatoes, so to see of a dish that a chef of such high regard was that impressed by without the use of the vegetable truly captured my attention. I was always amused that what seemed like super simple ingredients could be transformed into something so delicious.

My mom had a cast iron skillet that she cherished and never herself dared to use because she was so scared of ruining the seasoning on it. After finding out I had an iron deficiency she let use the cherished family heirloom to create what is now my favorite dish to cook.

From the moment I finally got to bring the dish to life I knew it would be my favorite food. I fell in love with the way the dish tastes like sunshine on a rainy day, and has a rustic edge to it.

Now, as a student at the Institute of Culinary Education in New York City, I still cherish the dish that first sparked my love for cooking.

Annie’s Ratatouille Recipe

Ingredients

For 5 servings

Veggies

  • 1 eggplant
  • 4 roma tomatoes
  • 1 yellow squash
  • 1 zucchini

Sauce

  • 1.5 tablespoons olive oil
  • 1 medium white onion, diced
  • 4 cloves garlic, minced
  • 1 red bell pepper, seeded and diced
  • 1 yellow bell pepper, seeded and diced
  • kosher salt, to taste
  • freshly ground black pepper, to taste
  • 12 oz crushed tomatoes
  • 1 tablespoons thinly chopped fresh basil

Herb Seasoning

  • 2 tablespoons chopped fresh basil
  • 1 teaspoon minced garlic
  • 2 tablespoons finely chopped fresh parsley
  • 2 teaspoons fresh thyme leaves
  • kosher salt, to taste
  • freshly ground black pepper, to taste
  • 4 tablespoons olive oil

Instructions:

  1. Preheat the oven for 375˚F.
  2. Using a mandoline, slice the eggplant, tomatoes, squash, and zucchini into approximately 1/8-inch rounds, then set aside.
  3. Make the sauce: Heat the olive oil in a large cast iron skillet over medium-high heat. Sauté the onion, garlic, and bell peppers until soft, about 10 minutes. Season with salt and pepper, then add the crushed tomatoes. Stir until the ingredients are fully incorporated. Remove from heat, then add the basil. Stir once more, then smooth the surface of the sauce with a spatula.
  4. Arrange the veggies in alternating slices, (for example, eggplant, tomato, squash, zucchini) on top of the sauce, working from the outer edge to the center of the pan. Season with salt and pepper.
  5. Make the herb seasoning: In a small bowl, mix together the basil, garlic, parsley, thyme, salt, pepper, and olive oil. Using a basting brush, brush the herb seasoning over the vegetables.
  6. Cover the pan with foil and bake for 40 minutes. Uncover, then bake for another 20 minutes, until the vegetables are softened.

This dish, humble yet bursting with depth and character, embodies the heart of my cherished memories. Bon appétit!