I learned how to cook this at the Brandeis kitchen and I was probably one of the only people to actually stalk the calendar waiting for “ratatouille day”. I went to a weird college.
Also too, Pixar released a few teaser trailers for their new movie, Monster’s University. Given this wonderful event it just seems right to provide a recipe from their foodie classic about rats who can run a five star french kitchen.
- 4 28oz Cans of Diced Tomatoes with Juice
- 1 Small Can Tomato Paste
- 1 Diced Eggplant
- 4 Diced Onions
- 1 Cup Mushrooms
- 2 Green Peppers Sliced Into Strips
- 2 Diced Yellow Squashes
- 2 Diced Green Squashes
- 1 Cup Black Olives
- 3 Diced Cloves of Garlic
- 1/3 Cup Fresh Basil or 3 Tbsp Dried Basil
- 1/4 Cup Extra Virgin Olive Oil
- Salt and Pepper To Taste
- Crusty Bread
- Sautee the onions and garlic in a heavy bottom sauce pan with the oil over medium high heat.
- Once the onions are soft, add the eggplant. Brown the eggplant while stirring occasionally (mind the garlic and onions, if they burn the sugars will make the whole dish taste like charcoal). Then follow up with the squashes, bell peppers, mushrooms, and finally the olives. Add the different vegetables one at a time and cook through before adding another.
- Add the tomatoes and tomatoes paste, turn the heat down to low, add the basil and leave the dish to simmer for an hour (stirring occasionally)
- Serve with the crusty bread on the side for sopping up the sauce. Avoid rats. This makes a shit ton of food, but don’t worry as it tastes even better after a day in the fridge.