I’ve been wanting to try making ratatouille since I watched the Disney Pixar movie about a rat who dreamed of becoming a chef. I mean, it’s not the most realistic story but it was still adorable. And it introduced me to many new dishes that I wanted to try. And the ratatouille that Remy made seemed simple enough to prepare. Though, again, it’s not the most realistic story so maybe I shouldn’t trust that particular cooking sequence in the movie.
When I decided to make ratatouille, it was mainly because I had the necessary ingredients at hand. This is probably a theme that you have noticed in my posts. It’s not to say that I never go grocery shopping for a specific recipe. But it’s easier to work with what I have. Or, to sound less lazy, I could say it challenges me to be a little creative to make the recipes work. So, when I looked in the refrigerator and saw eggplant, zucchini, and tomatoes, it suddenly occurred to me that I could make ratatouille. It’s only been about 9 years since I first decided I wanted to try this dish…better late than never, right?
My recipe is a variation of the recipe posted by The Woks of Life. I basically ended up doubling the vegetables. After I baked the first batch of vegetables, and mixed it with the fettuccine, the vegetables seemed so sparse. I guess I hadn’t counted on them shrinking so much in the oven. And I like to have a heavier veggies-to-pasta ratio so I just ended up making a second batch.
- 4 cups diced zucchini
- 4 cups diced eggplant
- 2 onions, diced
- 4 large tomatoes, diced
- 1/2 cup olive oil
- 8 cloves garlic, minced
- 4 tbsp tomato sauce
- 2 tsp dried basil
- 2 tsp dried oregano
- 1 tsp dried rosemary
- 1 tsp salt
- 1 tsp black pepper
- 8 oz. fettuccine
- Parmesan cheese
- Preheat the oven to 400 deg.
- In a large bowl, mix zucchini, eggplant, onions, and tomatoes.
- In another bowl, whisk together olive oil, garlic, tomato sauce, basil, oregano, rosemary, salt, and pepper. Toss the vegetables with this mixture.
- Line a large baking pan with foil. Spread vegetables in a single layer over the pan. Bake the vegetables for 20 minutes, stir, and continue baking for another 20 minutes.
- While the vegetables are baking, bring a large pot of water to a boil. Add fettuccine and cook until al dente.
- Toss the fettuccine with the roasted ratatouille. Top with freshly grated parmesan cheese and enjoy!