Not everyone can become a great artist; but a great artist *can* come from *anywhere*.
Today is about that time a talented mouse made an old grump very happy with some baked vegetables. Ratatouille is a great movie for many reasons. It has an inspiring message, it shows that the simplest ingredients can be the tastiest ones, little talking animals doing human things….and of course, the food looks amaze-balls.
I was too young to mess about in the kitchen when I saw Ratatouille, but I knew when I saw the movie that “when I grow up, I’m gonna make that magical dish”. And indeed I did keep that promise to young me, and indeed the dish was magical!
Of course the dish tasted delicious. I wouldn’t share it if it weren’t! But here are some more reasons to convince you to make this ASAP:
- It’s versatile — you can substitute you favourite veggies and it would still taste bomb.
- It’s easy — it pretty much just takes a bunch of cutting. Most of the time is spent in impatient waiting.
- It’s healthy — well, it’s a huge plate of vegetables!
- It’s simple — needs just one pan!
- It’s “storable” — make ahead as part of your meal plan!
Pretty sure there’s no more talk needed here. So let’s get to it!
- 1 tbsp. olive oil
- 1 can tomato sauce
- 1/2 onion, diced
- 2 cloves garlic, minced
- 1 tomato, diced
- 1 orange bell pepper, diced
- 1 yellow bell pepper, diced
- Salt and pepper, to taste
- 1 eggplant, sliced (see note)
- 1 zucchini, sliced
- 2 tbsp. olive oil
- Fresh thyme leaves, to taste
- 1/4 cup parmesan cheese
- 1. Preheat oven to 375F.
- 2. Head 1 tbsp. olive oil in a cast iron skillet (see note). Sauté the onions and garlic until translucent and fragrant.
- 3. Add tomatoes and bell peppers, and sauté until peppers are softened, about 5 minutes.
- 4. Add tomato paste, and salt and pepper to taste. Remove from heat.
- 5. Arrange the zucchini and eggplant slices in circles in the pan (on top of the tomato sauce mixture). Alternate between eggplant and zucchini slices.
- 6. Drizzle 2 tbsp. olive oil over top. Sprinkle with chopped thyme leaves and cheese.
- 7. Bake for 1 hour, or until vegetables are softened.
- Since eggplants are usually bigger than zucchinis, you might need to cut the eggplant slices into halves or quarters.
- If you don't have a cast iron skillet, you can use a regular skillet and then transfer everything to an oven-safe dish.