Ratatouille – Julia Child

Julia Child’s ratatouille; A simple and colorful vegetable casserole, using in season summer vegetables. 

Ratatouille Recipe from bakedbyrachel.com

I hear or see ratatouille and immediately think rat patootie. I can’t help it. Blame Pixar and that completely adorable movie. I think I’ll make it a point to watch it again this week with my kids. It’s not their favorite but it’s definitely one of mine.

We’re coming into the home stretch of the JC100. If you’ve been following along, we’ve made everything from decadent chocolate desserts to fisherman’s stew and now a classic and very simple vegetable dish. Technically this is an eggplant based vegetable casserole, served as a side or main dish. It can be kept super simple or dressed up.

Ratatouille Recipe from bakedbyrachel.com

I opted to switch things up a bit, sautéing all of my vegetables in small batches. Even though I had tomatoes on hand, I decided to leave them out. You know my hatred for tomatoes. Instead, I spooned a tablespoon or so of tomato sauce into individual dishes then gently arranged my vegetables within the mini casserole dishes. This would be a perfect and slightly styled way to serve individual portions.

The original recipe calls for onions. And truthfully, I meant to add them in but it completely slipped my mind what with a 10 month old hanging onto my leg and other craziness going on. I’ll definitely add them in the future but I don’t think this was lacking at all without them. A few alterations in spices, per my normal routine… spice and heat is a must.

Ratatouille Recipe from bakedbyrachel.com

If you’re looking for a great seasonal recipe that is not only easy to make but a crowd pleaser, this is it. A variety of vegetables and flavors combined into one colorful dish.

Yield: Serves 4-6

Ratatouille

Ingredients:

1 small Italian eggplant*
1 zucchini (Italian squash)
1 summer squash
1 red bell pepper
1 clove of garlic
1/4 tsp salt
1/4 tsp pepper
1/8 tsp red pepper flakes, optional
1/4 tsp basil
1/8 tsp oregano
1/4C olive oil
1 8oz can tomato sauce

Directions:

Preheat oven to 350 degrees.

Slice eggplant, zucchini, squash and bell pepper into 1/8" rounds. Add to a large bowl with minced garlic. Sprinkle with spices and seasonings. Drizzle with 1 tbsp olive oil. Toss and allow to sit for 5-10 minutes.

Preheat a large sautée pan with 1 tbsp olive oil. When pan is warm, add 1/3 of your vegetables. Tossing and flipping until slightly browned. Repeat with remaining olive oil and vegetables.

In individual dishes (or one large oven safe dish), spoon a thin layer of tomato sauce on the bottom. Arrange vegetable slices as desired. Bake for 10-15 minutes or until tender and sauce is bubbly.

Serve warm with bread or as a side dish to a larger meal.

*Italian eggplant is about half the size of your average eggplant, and perfect for smaller portions of this dish.

Slightly adapted from: Mastering the Art of French Cooking by Julia Child

Celebrating 100 with Julia Child:
Week 1: Rolled omelette
Week 2: Chocolate mousse
Week 3: Coq au Vin
Week 4: Salade Niçoise
Week 5: Vichyssoise
Week 6: Reine de Saba
Week 7: Fillet Meunière
Week 8: Roast Chicken
Week 9: Charlotte Chantilly
Week 10: Bouillabaisse



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20 Responses to “Ratatouille – Julia Child”

  1. #
    1
    Mardi@eatlivetravelwrite — July 18, 2012 at 8:38 am

    This is gorgeous Rachel – LOVE the presentation1

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    2
    Gina @ Running to the Kitchen — July 18, 2012 at 9:57 am

    This is so pretty. It could taste like total crap and I’d still want to eat it with that presentation. But I’m sure it tastes much better than that ;)

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    3
    Lauren at Keep It Sweet — July 18, 2012 at 10:27 am

    That is the prettiest ratatouille I’ve ever seen!

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    4
    Cassie — July 18, 2012 at 11:54 am

    This looks amazing, I absolutely adore ratatouille!

  5. #
    5
    amy @ fearless homemaker — July 18, 2012 at 11:58 am

    pretty plating!

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    claire @ the realistic nutritionist — July 18, 2012 at 2:19 pm

    WOAH!!!! That looks like something you’d easily pay lots of monies for at a fancy restaurant. Stunning!

  7. #
    7
    Megan {Country Cleaver} — July 18, 2012 at 2:37 pm

    Wowzer Rach – this is BEAUTIFUL!!

  8. #
    8
    Autumn@Good Eats Girl — July 18, 2012 at 3:38 pm

    Wow! This is gorgeous!

  9. #
    9
    Erin — July 18, 2012 at 6:36 pm

    This is absolutely gorgeous! (And delicious looking…) I am adding this to my must make list!

  10. #
    10
    Tracey — July 18, 2012 at 8:40 pm

    Wow, not to sound like a broken record since pretty much everyone has said this – but seriously, gorgeous presentation!!

  11. #
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    Julie @ Table for Two — July 18, 2012 at 9:29 pm

    wow, this is really gorgeous and i love the way you displayed it. it’s great that it’s all veggies and i didn’t have any clue what ratatouille is until you posted this haha, i only think of that pixar movie as well ;)

  12. #
    12
    Brandy Clabaugh (@NutmegNanny) — July 19, 2012 at 9:13 am

    This is so beautiful! I love all the pretty layers :)

  13. #
    13
    Bianca @ Confessions of a Chocoholic — July 19, 2012 at 10:47 am

    I always think of the movie whenever I hear the word too :) This is so pretty!

  14. #
    14
    Elizabeth@ Food Ramblings — July 19, 2012 at 10:58 am

    That movie is awesome…and the recipe looks just how it did on screen :)

  15. #
    15
    Jennifer | Mother Thyme — July 19, 2012 at 11:47 am

    Wow, what a beautiful presentation!

  16. #
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    natalie@thesweetslife — July 19, 2012 at 11:54 am

    Rachel–this is beautiful!!

  17. #
    17
    Kim Bee — July 19, 2012 at 7:03 pm

    This is completely gorgeous. I love the way you presented it. I always think of the same thing, Pixar ruined the word for all of us. In a good way though.

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    Carla @ Carla's Confections — July 19, 2012 at 9:01 pm

    Seriously stunning presentation!!! I love it :)

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    19
    Rachel (teacher-chef) — July 19, 2012 at 10:23 pm

    this has got to be one of the prettiest presentations of ratatouille I have ever seen. I love the way you have this plated… crossing my fingers to get it close. I have cute individual little ramekins, maybe I’ll just serve it in them and not worry about making it balance standing up so perfectly like you did.

    From one Rachel to another – love it!

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    amanda @ fake ginger — July 21, 2012 at 2:01 pm

    I am shocked that you liked this! I thought for sure you would be an eggplant and squash hater! I love how they stayed together when you pulled them out of the dish!

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