Ratatouille: the stunning dish that inspired a movie

A humble dish at heart, it can be dressed up as a kaleidoscope of colour and steal the show - just as a rat named Remy did in the film.

A feast for the eyes and the stomach: Lennox Hastie’s ratatouille. Photo: Nikki To / TWAM

Lennox Hastie

2 min read

18 hours ago.

Updated 7 hours ago

The Weekend Australian Magazine

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“Anyone can cook but only the fearless can be great” is the sentiment at the heart of Remy’s story in the 2007 film Ratatouille. Remy is inspired by chef Gusteau to embrace the spirit of creativity and risk-taking based on a profound love for ingredients.

Ratatouille is fire in a pan. It’s a dish that speaks of respect for simple ingredients, combined to find their perfect balance. As the vegetables soften, the dish simmers with confidence as the eggplant, zucchini, tomato and capsicum break down to release their natural sweetness. Whilst a humble dish at heart, it can be dressed up to be a kaleidoscope of colour and the star of the show. It reminds us that, sometimes, the best meals are the ones that take time — not because they are difficult, but because they force us to slow down and be present.

Try to my home-made gnocchi with burnt butter.

A thing of beauty: ratatouille is a classic worth the effort. Photo: Nikki To / TWAM

Beautiful golden squash are a highlight of any ratatouille. Photo: Nikki To / TWAM

Ratatouille

Ingredients

• 2 large white onions, peeled and finely chopped
• 2 cloves garlic, peeled and finely chopped
• 2 red capsicums
• 1.5kg vine-ripened tomatoes, peeled, deseeded and diced
• 1kg ripe plum tomatoes, sliced into rounds
• 2 eggplants, sliced into rounds
• 2 green zucchini, sliced into rounds
• 2 yellow zucchini or 4 yellow squash, sliced into rounds
• ½ bunch fresh fragrant basil leaves and stalks, separated and reserved
• 2 sprigs thyme, leaves picked and chopped
• 2 sprigs rosemary, leaves picked and chopped
• Sea salt
• 160ml olive oil

1. Method
2. Over a high heat, grill the red capsicums, turning frequently until blackened all over. Remove and allow to rest for 10 minutes, before gently peeling and deseeding. Roughly chop the peeled capsicums and reserve. In a medium pan, heat 100ml of olive oil over medium heat. Add the chopped onion and sauté until translucent and soft, about 5 to 6 minutes. Add the garlic and cook for another minute.
3. Stir in the diced tomatoes and the chopped, grilled capsicums and season lightly with salt. Simmer the sauce for about 20 to 30 minutes, stirring occasionally, until it cooks down to an intense red sauce. Remove the pan from the heat, adding the basil stalks to infuse for 8 to 10 minutes.
4. Over a high heat, grill the eggplant rounds for 1 to 2 minutes on each side. Remove and season with salt and a drizzle of olive oil. Removing the basil stalks, place the tomato and capsicum sauce in a heavy cast iron pan or round baking dish.
5. Preheat your oven to 185C. Starting from the outer edge of the pan and working your way to the middle, arrange the sliced veggies over the tomato sauce, snugly upright but slightly angled, and alternating the colours (zucchini, squash, eggplant, and tomato).
6. Continue until the vegetables are fanned evenly over the entire pan. Sprinkle with salt, thyme, rosemary, and a drizzle of olive oil.
7. Place in the oven and bake for 35 to 40 minutes, until the vegetables are tender and the sauce is bubbling happily.
8. Remove and allow to rest slightly before serving.

Serves 4-6