Remy's Ratatouille
Ingredients:
For the sauce:
2 red bell peppers
1 pound roma tomatoes
2 Tablespoons olive oil
2 large shallots peeled and roughly cut
4 cloves garlic roughly chopped
1/2 cup red wine (preferably cabernet sauvignon)
4 sprigs fresh thyme
1 sprig fresh basil
1 teaspoon Kosher salt
2 teaspoons granulated sugar
Fresh cracked black pepper
For the rest of the dish:
4-5 roma tomatoes, cut into 1/8 inch slices width-wise
1-2 squash, cut into 1/8 inch slices width-wise
1-2 zucchini, cut into 1/8 inch slices width-wise
1 Chinese eggplant or Japanese eggplant, cut into 1/8 inch slices width-wise
2 tablespoons olive oil, plus more for drizzling
Kosher salt
Fresh cracked black pepper
2 red bell peppers
1 pound roma tomatoes
2 Tablespoons olive oil
2 large shallots peeled and roughly cut
4 cloves garlic roughly chopped
1/2 cup red wine (preferably cabernet sauvignon)
4 sprigs fresh thyme
1 sprig fresh basil
1 teaspoon Kosher salt
2 teaspoons granulated sugar
Fresh cracked black pepper
For the rest of the dish:
4-5 roma tomatoes, cut into 1/8 inch slices width-wise
1-2 squash, cut into 1/8 inch slices width-wise
1-2 zucchini, cut into 1/8 inch slices width-wise
1 Chinese eggplant or Japanese eggplant, cut into 1/8 inch slices width-wise
2 tablespoons olive oil, plus more for drizzling
Kosher salt
Fresh cracked black pepper
Directions:
For the red bell pepper:
Prepare a medium heatproof bowl and a lid or cling wrap.
Open flame (gas stovetop) method:
Place the red bell peppers directly onto the stovetop range and char the bell peppers on medium high heat. Use a pair of heatproof tongs to rotate the bell peppers so that as much of the skin gets charred as possible. Be careful, as the charred pepper skin can sometimes flake off and pop and turn into embers in the flame. Don't burn down the house.
Oven method:
Preheat the oven to 425°F and wrap the red bell pepper in a sheet of aluminum foil. Bake the bell pepper for about 15 to 20 minutes.
Whichever method you use, while the charred & roasted bell peppers are hot, place them into the prepared bowl and cover the bowl so that the peppers can steam. Set aside for 5 to 10 minutes.
Completely remove the pepper skin and the charred skin by rubbing it in a bowl of water or with the back of a knife. Rinse with water to get rid of any leftover char.
Remove the bell pepper stem and seeds. Then, roughly medium dice the bell peppers. Set aside.
For the tomatoes:
Bring a pot of water to a boil. Boil enough water to cover the tomatoes entirely.
While the water is heating up, use a paring knife to remove the core of the tomatoes and make a shallow "X" cut on the bottom of the tomatoes.
Take the boiling water off the heat and place the tomatoes into the water. Let the tomato sit for about 10 to 15 seconds, then remove the tomatoes.
Peel the tomato skins and cut the tomatoes into small pieces. Set aside until needed.
Make the piperade sauce:
Heat the olive oil in a medium saucepan over medium heat. Add the chopped shallot and garlic and sauté until the shallot starts to look translucent, about 1 minute.
Add the prepared bell peppers, tomatoes, thyme, and basil and sauté for 30 seconds to 1 minute. Then, add the red wine. Stir to combine and bring to a simmer.
Let the bell pepper and tomato mixture simmer for about 30 minutes, until reduced by at least 3/4. Stir occasionally.
Take it off the heat and discard the basil and thyme.
Using a immersion blender, blend the mixture until it is as smooth as possible. Strain the sauce through a sieve. Smooth!
Pour the sauce back into the saucepan and season with the sugar, salt, and black pepper.
Let the sauce reduce on medium low to low heat, until the sauce no longer looks watery. You should be able to draw a line through the sauce without it coming together immediately. Taste and season again if needed. Set aside until needed.
Make the ratatouille:
Place a sheet pan on the middle rack and preheat the oven to 375°F.
Prepare a 12 inch oval casserole pan with a sheet of parchment paper cut to fit over the pan.
Into the oval casserole pan, add the prepared piperade sauce and shake the pan to level out the sauce. ✲(see note below)
Arrange the zucchini, squash, eggplant, and tomato in alternating order in the casserole pan, from the edge to the center. Keep them tightly shingled, about 1/8 inch apart. You can also have the veggies pre-shingled on a tray while waiting on the piperade sauce to reduce.
Once the pan is filled, lightly drizzle some olive oil onto the shingled veggies, followed by a little black pepper and salt.
Cover the casserole pan with the prepared sheet of oval parchment paper and bake for about 45 minutes, or until the veggies are tender. You can check by inserting a toothpick or knife into the middle ring of veggies. The veggies should still have just a little bit of resistance, but should not be hard or raw.
Portion and enjoy the ratatouille while it's hot with a generous amount of the piperade sauce. Or feel free to plate up the ratatouille with some piperade "vinaigrette" like Remy did in the movie!
(Optional) Piperade "vinaigrette": Combine the ✲reserved 1/4 cup of piperade sauce with 2 Tablespoons of olive oil and mix briefly. Try to keep that separated appearance.
Prepare a medium heatproof bowl and a lid or cling wrap.
Open flame (gas stovetop) method:
Place the red bell peppers directly onto the stovetop range and char the bell peppers on medium high heat. Use a pair of heatproof tongs to rotate the bell peppers so that as much of the skin gets charred as possible. Be careful, as the charred pepper skin can sometimes flake off and pop and turn into embers in the flame. Don't burn down the house.
Oven method:
Preheat the oven to 425°F and wrap the red bell pepper in a sheet of aluminum foil. Bake the bell pepper for about 15 to 20 minutes.
Whichever method you use, while the charred & roasted bell peppers are hot, place them into the prepared bowl and cover the bowl so that the peppers can steam. Set aside for 5 to 10 minutes.
Completely remove the pepper skin and the charred skin by rubbing it in a bowl of water or with the back of a knife. Rinse with water to get rid of any leftover char.
Remove the bell pepper stem and seeds. Then, roughly medium dice the bell peppers. Set aside.
For the tomatoes:
Bring a pot of water to a boil. Boil enough water to cover the tomatoes entirely.
While the water is heating up, use a paring knife to remove the core of the tomatoes and make a shallow "X" cut on the bottom of the tomatoes.
Take the boiling water off the heat and place the tomatoes into the water. Let the tomato sit for about 10 to 15 seconds, then remove the tomatoes.
Peel the tomato skins and cut the tomatoes into small pieces. Set aside until needed.
Make the piperade sauce:
Heat the olive oil in a medium saucepan over medium heat. Add the chopped shallot and garlic and sauté until the shallot starts to look translucent, about 1 minute.
Add the prepared bell peppers, tomatoes, thyme, and basil and sauté for 30 seconds to 1 minute. Then, add the red wine. Stir to combine and bring to a simmer.
Let the bell pepper and tomato mixture simmer for about 30 minutes, until reduced by at least 3/4. Stir occasionally.
Take it off the heat and discard the basil and thyme.
Using a immersion blender, blend the mixture until it is as smooth as possible. Strain the sauce through a sieve. Smooth!
Pour the sauce back into the saucepan and season with the sugar, salt, and black pepper.
Let the sauce reduce on medium low to low heat, until the sauce no longer looks watery. You should be able to draw a line through the sauce without it coming together immediately. Taste and season again if needed. Set aside until needed.
Make the ratatouille:
Place a sheet pan on the middle rack and preheat the oven to 375°F.
Prepare a 12 inch oval casserole pan with a sheet of parchment paper cut to fit over the pan.
Into the oval casserole pan, add the prepared piperade sauce and shake the pan to level out the sauce. ✲(see note below)
Arrange the zucchini, squash, eggplant, and tomato in alternating order in the casserole pan, from the edge to the center. Keep them tightly shingled, about 1/8 inch apart. You can also have the veggies pre-shingled on a tray while waiting on the piperade sauce to reduce.
Once the pan is filled, lightly drizzle some olive oil onto the shingled veggies, followed by a little black pepper and salt.
Cover the casserole pan with the prepared sheet of oval parchment paper and bake for about 45 minutes, or until the veggies are tender. You can check by inserting a toothpick or knife into the middle ring of veggies. The veggies should still have just a little bit of resistance, but should not be hard or raw.
Portion and enjoy the ratatouille while it's hot with a generous amount of the piperade sauce. Or feel free to plate up the ratatouille with some piperade "vinaigrette" like Remy did in the movie!
(Optional) Piperade "vinaigrette": Combine the ✲reserved 1/4 cup of piperade sauce with 2 Tablespoons of olive oil and mix briefly. Try to keep that separated appearance.
Notes:
✲Reserve 1/4 cup of the sauce for making the piperade "vinaigrette".
Wine substitution - If you prefer to make the sauce without alcohol, get the heck outta here. You COULD use unsalted stock instead. Vegetable, chicken, or beef stock is all okay. However, you may need to adjust the seasoning and maybe even use a little bit of vinegar. But WTF, really?
Making this dish really requires the freshest produce, and all around the same diameter. Zucchini is especially prevalent in the summer. Roma tomatoes are around pretty much all year.
This is not a traditional style ratatouille, it is based on the dish created by Remy the rat in the Pixar movie. If you have a rat under your hat tugging on your hair to manipulate you while you are cooking, please see a therapist. And an exterminator. Like, right now.
Wine substitution - If you prefer to make the sauce without alcohol, get the heck outta here. You COULD use unsalted stock instead. Vegetable, chicken, or beef stock is all okay. However, you may need to adjust the seasoning and maybe even use a little bit of vinegar. But WTF, really?
Making this dish really requires the freshest produce, and all around the same diameter. Zucchini is especially prevalent in the summer. Roma tomatoes are around pretty much all year.
This is not a traditional style ratatouille, it is based on the dish created by Remy the rat in the Pixar movie. If you have a rat under your hat tugging on your hair to manipulate you while you are cooking, please see a therapist. And an exterminator. Like, right now.