Farm to Feast: Ratatouille

Yes, it is a Disney/Pixar film that my son loves. As a matter of fact, you can thank him for asking me to make this for him, so that I could share it with you. There are a lot of recipes for this dish. I took a little from here and a little from there to make it look like the one from the movie, but taste like my own.

This is an awesome soul-warming, rustic dish that uses all the veggies in season right now like eggplant, zucchini, bell peppers and tomatoes. Keeping the skins on the eggplant, zucchini and squash and the fact that it is a one pot meal make this such an easy dish to make.


Olive Oil

1/2 onion, diced

3 cloves garlic, minced

1/4 cup tomato paste

1 pint cherry tomatoes, vine tomatoes, or whatever you're in the mood for, roughly chopped

3/4 lb eggplant, sliced thin

1 zucchini, sliced thin

1 yellow zucchini, sliced thin

1 red pepper, cut into thin slices

1 yellow pepper, cut into thin slices

1 tsp fresh thyme

salt & freshly ground pepper

You'll also need: parchment paper


Preheat oven to 350°


In a flat bottomed pan, heat a tablespoon of olive oil over medium heat. Sauté the onions for 3-5 minutes, until soft. Add garlic and cook for 1 minute. Add chopped tomatoes, with juices, and cook for 3 minutes more. Season with salt and pepper.

Starting from the outside of the pan, alternately add the vegetables: eggplant, zucchini, yellow squash, red pepper and yellow pepper making a circle into the center of the pan.

Drizzle with olive oil and sprinkle with salt, pepper and thyme leaves over the top.

Cover with parchment paper, cut to fit the pan:


Bake for 45 minutes

Remove parchment and dig in!!


You can serve this dish with polenta, couscous, pasta, rice or just with some fresh, crusty bread and cheese. Totally up to you! You can also dollop with mascarpone cheese.

FoodJaime ConroyRecipesComment