Disney’s Ratatouille Recipe

Apart from being an internationally loved animation movie, Ratatouille is a traditional French Provençal stewed vegetable dish, which originated in Nice. Considering the movie of the same name was set in Paris, there are no suprises here. But did you know that the Catalan samfaina, the Majorcan tombet and the Italian ciambotta are all versions of this same dish?

A ratatouille is a stew prepared by sautéing each vegetable separately and then putting them together in layers to finally bake. Use this recipe to whip up your very own Disney style ratatouille.

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From Gusteau's Kitchen!

A French baked vegetable dish.

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Prep Time

30 minutes

Cook Time

45 minutes

Servings

MetricUS Imperial

Ingredients

• 1 can tomato paste 6 ounce
• ½ onion chopped
• cup ¼garlic minced
• 1 tbsp olive oil
• cup ¾water
• Salt & fresh ground pepper to taste
• 1 small eggplant trimmed and very thinly sliced
• 1 Zucchini trimmed and very thinly sliced
• 1 yellow squash trimmed and very thinly sliced
• 1 red bell pepper trimmed and very thinly sliced
• 1 yellow bell pepper cored and very thinly sliced
• 3 tbsp olive oil
• 1 tsp fresh basil leaf
• tsp ½fresh thyme leave
• 3 tbsp mascarpone cheese

Prep Time 30 minutes Cook Time 45 minutes Servings MetricUS Imperial Ingredients 1 can tomato paste 6 ounce ½ onion chopped cup ¼garlic minced 1 tbsp olive oil cup ¾water Salt & fresh ground pepper to taste 1 small eggplant trimmed and very thinly sliced 1 Zucchini trimmed and very thinly sliced 1 yellow squash trimmed and very thinly sliced 1 red bell pepper trimmed and very thinly sliced 1 yellow bell pepper cored and very thinly sliced 3 tbsp olive oil 1 tsp fresh basil leaf tsp ½fresh thyme leave 3 tbsp mascarpone cheese

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Instructions

1. Preheat the oven to 375 degrees F (190 degrees C).
2. Spread tomato paste on the bottom of a 10x10-inch baking dish.
3. Sprinkle with onion and garlic and stir in 1 tablespoon olive oil and water until thoroughly combined.
4. Season with salt and black pepper.
5. Arrange alternating slices of eggplant, zucchini, yellow squash, red bell pepper, and yellow bell pepper, starting at the outer edge of the dish and working concentrically towards the center.
6. Overlap the slices a little to display the colors.
7. Drizzle the vegetables with 3 tablespoons olive oil and season with salt and black pepper.
8. Sprinkle with basil and thyme leaves.
9. Cover vegetables with a piece of parchment paper cut to fit inside.
10. Bake in the preheated oven until vegetables are roasted and tender, about 45 minutes.
11. Serve with dollops of mascarpone cheese.