RATATOUILLE

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This is the first dish I cook in 2013.

Don’t laugh at me if I tell you that it was the lead character (yes, which would be the rat) in the animated feature film that has inspired me to go for my dreams. 

In the film, this dish marks the success of the rat who embarks on an extraordinary journey to become one of the top chefs in Paris.

I am a rat in the Chinese zodiac and I love to cook so it all connects up. But what’s most important is the message that I’ve got from the film.

No matter who you are, as long as you dare to dream and work hard for it, you are probably going to make it.

The rat’s recipe is definitely much better than mine but I could not get hold of it.

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1 aubergine or egg plant

1 green or yellow zucchini

1 yellow or red sweet pepper

Olive oil

Sea salt

Black pepper

Balsamic vinegar (optional)

 

Sauce

1 canned Italian tomato

Few cloves of peeled whole garlic

Fresh basil

Sea salt

Black pepper

 

Preheat oven to 400F. Cut aubergine, zucchini and pepper into big thick pieces and season with olive oil, salt, black pepper and vinegar. Bake for 45 minutes.

Meanwhile, fry garlic in olive oil till it starts to brown and add tomatoes. Sprinkle with salt and black pepper. Add chopped basil and simmer over medium heat for an hour.

Serve vegetables with the sauce.

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29 thoughts on “RATATOUILLE

    1. Thank you for your nice comment Kenley. This is also just my second attempt. The first time did not came out well. haha! Give me your comments if you try it.

  1. Wow Danny, you are not only a superb cook but an artist! This looks unbelievably delish. I have never prepared ratatouille and now think I should!!

    1. Thank you for your lovely comment Judy. You are spoiling me with your kind words. 🙂 I don’t know there is such a dish before I watch the film. After some research then I discover it is an authentic french country cuisine.

      Please give me your comments if you cook it so that I can improve on the recipe.

      Best Wishes,
      Danny

  2. Such a lovely romantic name so not to be eaten. The presentation is such professional. You could consider to become a chef if you ever think about career switching.

    1. Thank you for your nice comment Irene. I am totally flattered. Can feel myself floating already 🙂 To be honest, I did dream about switching to become a chef but quite afraid I might be too old to make the change. haha.

    1. Thank you very much. I am searching for all the courage to go after it 🙂 I have not tasted this dish at other places before so I’m not sure if mine lives up to its name.

  3. Great post – I can’t wait to try this recipe…I always wondered what ratatouille really was. (And, no laughing here, I love that movie! I totally see it as inspiring!!!) Thanks for sharing! 🙂

    1. Thank you Dani. It is my favorite movie of all time too. After watching the film, I thought ratatouille was created just for the story itself. I didn’t know it’s a real dish. Silly me..It is indeed a very inspiring film. I gain a lot from it.
      Please share your comments if you try. 🙂

    1. Thank you for your kind words Brandi, I am flattered and so happy that you like it. Please try and let me know how it goes. I am thinking maybe the sauce can be prepared a day before. It should be even tastier.

    1. Thank you very much for your nice comment Anto. I really appreciate it. A message I got from Italian cooking is to allow the original flavor of main ingredients to work at its best. Not overpowering them with too much spice and seasonings. Hope I’ve got that right
      🙂
      Hugs
      Danny

    1. Thank you Bridget for stopping by and leaving your kind comments. Really appreciate it. I love your blog too! Your beautiful creations has certainly inspired me to do more baking 🙂

      Sincerely
      Danny

    1. Thank you very much! Also for stopping by. I love Italian food and your recipes are all gorgeous. Expect me to drop by your site often. I am following. 🙂
      Sincerely
      Danny

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