Ratatouille, ( ra-tuh-TOO-ee), is a delightful animated Disney film released in 2007 about a gifted French rat named Remy with highly developed senses of smell and taste who dreams of becoming a chef. Remy’s signature dish, ratatouille, saves the day in this fast moving, highly entertaining comedy about the intricacies of French kitchens and Michelin stars.
Ratatouille is also an infamous preparation of fresh vegetables simmered in olive oil that hails from the Provence region of France. Paul Bocuse, the legendary godfather of French cuisine, opened a restaurant inspired by the film, and a Disney ride attraction where guests actually got to sample Remy’s ratatouille.
Although I never dined at Ratatouille, I did have the opportunity to enjoy Bocuse’s cuisine and tour the impeccably run kitchen of his famed restaurant in the Lyon suburb of Collonges-au-Mont-d’Or. Known for his bright renditions of classical dishes that provincial wives and grannies were cooking for centuries, Paul Bocuse and his cuisine celebrated the freshest and best ingredients.
The recipe for Summer Market Ratatouille is from my archives. Inspired by the summer abundance of fresh vegetables; bright purple eggplant, glossy green and red bell peppers, yellow and green striped summer squash, and bright white new garlic, this recipe is merely a guide. The flavors of Ratatouille become more complex as each vegetable and layer are added to the pot. We enjoy Ratatouille as a simple casserole side dish, or under a blanket of melted cheese with crusty bread as a luncheon dish. Ratatouille is equally delicious hot, cold or at room temperature. Spread on crackers or bread, take to the beach for a picnic, or freeze to enjoy this winter.
Summer Market Ratatouille
Ingredients
- 1 cup chopped fresh onion or leeks about 2 medium
- 4 cloves garlic, chopped or more to taste if your family loves garlic
- 2 tablespoons olive oil
- 1 medium eggplant peeled, sliced and cubed
- 3 tablespoons chopped fresh herbs (parsley, basil, oregano, marjoram)
- 2 cups sliced and cubed zucchini and/or summer squash about 2
- 1 bell pepper (any color works) cut into julienne strips
- 2 cups chopped tomatoes or tomato sauce
- Maine sea salt and fresh pepper
- freshly grated Parmesan cheese
Instructions
- Assemble ingredients and tools.
- In a heavy pot, heat the olive oil over medium heat. Add the onion or leeks and garlic, sauté until soft.
- Peel and slice the eggplant and cut into ½ inch cubes. Set aside. Cut up the zucchini, summer squash and bell pepper. Set aside.
- Finely chop the herbs and set aside.
- Stir the eggplant and herbs into the onion mixture. Cover, and cook until the eggplant is soft, stirring occasionally to prevent from sticking.
- Add the bell pepper, summer squash or zucchini, and tomatoes or tomato sauce.
- Cook until soft, stirring often.
- Taste the casserole, and if needed, season to taste with fresh pepper and Maine sea salt.
- To serve: Spoon into individual casserole dishes, top with Parmesan cheese, heat in a 350 degree oven until bubbly and the cheese is melted.
- Or serve over the pasta of your choice, at room temperature with artisan bread or crackers as an appetizer. Ratatouille is also delicious cold on a sandwich.