Ep 1 F&F Review - Ratatouille Recipe!
Updated: Aug 2, 2020
Our debut episode of the Film and Food podcast saw Chris and his lovely wife Beth give a film and food review of the 2007 Pixar Classic, Ratatouille! Make sure you check out that film and episode before you come back for this episode's film-inspired recipe, Ratatouille!
Recipe Commitment - High
I recommend this as a leisurely weekend recipe, it will take you at least 2-3 hours on your own, less than that if you have a partner with you in the kitchen! The results are definitely worth the wait!
Special Equipment - A 30cm oven-proof pan (with a lid). Making ratatouille in a pot like this is a dream, but if you don’t have one, use a deep dish pan or casserole dish and cover with foil or baking paper when it comes to cooking!
Super Tips! Cutting the Veggies - To achieve the thin, delicate slices the recipe calls for you will need a large sharp knife - I recommend sharpening the knife beforehand!
Ingredients (serves four):
6 roma tomatoes
8-9 button squashes (or 2 large squashes)
2 tbs olive oil
1 brown onion
4 cloves of garlic
1 red bell capiscum (bell pepper)
1 yellow capsicum (bell pepper)
700gm jar of passata
2 tbs fresh fresh basil chopped
2 tablespoons fresh basil
1 teaspoon minced garlic
2 tablespoons chopped fresh parsley
2 teaspoons thyme
Salt and pepper
2 tbs olive olive oil
1. Preheat Oven to 190 degrees celsius (375 degrees Fahrenheit)
To prepare the sliced vegetables, first wash the eggplants, squashes, zucchinis and tomatoes. Using a large sharp knife, thinly slice each vegetable into 1-2mm rounds. Place the sliced veggies in separate bowls for arranging later.
2. To make the sauce, first mince the garlic, chop the basil and dice the onions and capsicums. Heat the olive oil in a large oven safe pan (I recommend a 30cm pan) on a medium-high heat. Saute the onion, garlic and capsicums for ten minutes until the ingredients are soft. Season with salt and pepper. Add the passata and mix until fully incorporated. Take off the heat, mix in the basil and smooth the surface with a spatula.
3. To make the herb dressing, chop the basil, parsley, thyme and mince the garlic. Combine in a bowl with 2 tbsp of olive oil and a generous seasoning of salt.
4. Now comes the fun part! Arrange the vegetables on top of the sauce in an alternating pattern of your choice ( I did eggplant, squash, zucchini, tomato), starting from the outside of the pan and spiralling in towards the middle. The trick is to try wedge them in tight to fit all your ingredients - don’t worry if it looks overloaded, they will shrink in the oven and it's more goodness for you!
The final touch, drizzle the herb dressing over the veggies!
5. Cover the pan with a lid, foil or kitchen paper and bake for 40 minutes. Uncover and then bake for another 20 minutes until veggies are soft.
6. Take the pan out and let it cool for 3-5 minutes.
7. Serve and savour the rich, subtle flavours! If you're up for the challenge see if you can serve the veggies stacked on top of each other like in the movie! Enjoy!
Share your cooking!
Let us know how you went and send some photos of your ratatouille to firstname.lastname@example.org or to our Facebook, Instagram or Twitter accounts! Happy Cooking!