People from all over the world have included Ratatouille on their dinner and lunch tables. I personally believe that Ratatouille is France gift to the world. Knowing the history of the French, let’s keep the past in the past and learn from our mistakes. Pass the plate France.
Excerpt from Ratatouille – Movie
Anton Ego: In the past, I have made no secret of my disdain for Chef Gusteauâ??s famous motto: Anyone can cook. But I realize, only now do I truly understand what he meant. Not everyone can become a great artist, but a great artist can come from anywhere. It is difficult to imagine more humble origins than those of the genius now cooking at Gusteauâ??s, who is, in this criticâ??s opinion, nothing less than the finest chef in France.
Linguini: Ratatouille doesn’t sound delicious. It sounds like ‘rat’ and ‘patootie.’ Rat-patootie.
- 3 fluid ounces olive oil
- Diced onions
- Diced garlic
- Tomato paste
- Sliced Sweet peppers
- Sliced Eggplant
- 2 sliced Zucchini
- 2 Diced Tomatoes
- Chopped herbs (thyme, basil, parsley, etc.)
- Salt and Pepper for seasoning
- Heat olive in a large pot.
- Add onions and sauté.
- Add garlic and sauté.
- Add tomato paste and let cook.
- Cut all vegetables round shape.
- Bake all vegetables for 10min.
- Add vegetables into sauce pan and follow your desired color sequences.
- Allow vegetables to stew.
- Add garnish, serve with bread and water.
Note: All the ingredients I used are organic including the garnish.