Ratatouille's- Ratatouille

Ever since I saw the movie, Ratatouille, I have wanted to make the version shown in the movie. Thomas Keller of French Laundry is the inspiration behind the Chef Rat -Remy. In the movie, the Ratatouille shown is a Thomas Keller version of the French Stew. This is my version.


INGREDIENTS:                Serves 4; Prep time - 20 minutes; Cook time - 40 minutes

• Eggplant, long slender ones or the small oblong ones - 8 or (200gms or 8 oz)
• Red Bell Pepper- 1 to 2
• Green Zucchini - 2 to 4
• Summer squash( yellow zucchini) - 2 to 4
• Onion, sliced thin - 1 medium
• Tomatoes, peeled and cubed - 400g or 16 oz
• Garlic Cloves, crushed - 5 to 6
• Olive oil- 1 tbsp
• Herbs de Provence - 2 tsp
• Coriander Powder - 1/2 to 3/4 tsp
• Crushed fennel seeds -1/2 to 3/4 tsp
• Red Chilli powder - 1/2 tsp
• Salt to taste
• Pepper to taste
• Vegetable or chicken stock - 1 cup
• Parchment paper

METHOD:

• Heat Olive oil. 
• Add in the onions and garlic. 
• Saute for a minute. 
• Add in the tomatoes. 
• Cook for about 5 minutes, stir once in a while. 
• Add in the herbs De  Provence and other spices, salt and pepper. Mix well. 
• Add in the broth/stock and mix well. 
• Cover and cook on low heat for 10 to 15 minutes. Taste the sauce to ensure the taste is balanced. Sometimes, the tomatoes are sour, adding a pinch of sugar rounds out the flavour profile.
• The sauce should become a little thick.
• Turn off the heat and keep aside.
• Meanwhile, prepare the vegetables. Slice the eggplant, summer squash, zucchini and bell pepper to about 1/8th to 1/16th of an inch.It is better to use a mandoline if you have one - makes the job easier and quicker.
• Preheat the oven to 375 F.
• In a nice oven proof dish, spoon out the tomato sauce so that it is about 1/2 to 1/4" thick.
• Starting from the out to the in, arrange the slices of eggplant, yellow squash, zucchini and bell pepper so that they are slightly overlapping almost resembling a spiral.
• Drizzle with olive oil, sprinkle salt and pepper( as per taste).
• Cut out a piece of parchment paper to match that of the dish and lightly place on the vegetables.
• Place in a preheated oven and bake for about 20-25 minutes or till the vegetables are just done.
• Remove from the oven, remove the parchment and discard.
• Serve with French bread.

NOTE: Herbs de Provence is a herb blend of 3tbsp each of oregano, thyme and savory, 2tbsp lavendar, 1tsp each of basil, sage and rosemary.