Pixar’s ratatouille

ratatouille
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This Pixar inspired version of the classic ratatouille consists of thinly sliced vegetables layered on top of a sauce made from the leftover courgette, aubergine, tomatoes and a red pepper and then baked to perfection.

The Pixar ratatouille or confit byaldi can then be served in the dish it was cooked in or presented in a chefy way using a serving ring.

Using a mandolin to finely slice the courgette and baby aubergines. Keep the ends and bits for the sauce.

Using a sharp knife, slice the tomatoes from top to bottom. Keep the ends for the sauce.

Sauté the ends of the tomatoes, courgettes and aubergines together with a chopped up red pepper in olive oil, when cooked and charred, transfer to a blender, add a dash of salt and blend to smooth sauce.

I’ve used individual dishes so I put 2 tablespoons of the sauce in all the small dishes, but you could use a large round casserole dish and put all the sauce. Put a couple of basil leaves on top of the sauce

Now take slices of the 3 vegetables – Courgette, Tomato, Aubergine and start to stack them around the dishes starting at the outside, repeat until the dish is complete. if using a larger dish make an inner circle until the dish is complete. Do this for all the smaller dishes.

These can now be placed in a fridge ready to cook at a later time.

When its time to cook them, drizzle over olive oil and put a cooking foil over all the dishes and place in a preheated oven for 60 mins.

These can then be served as is, or alternatively presented in the manner of the Pixar movie Ratatouille – Warm the plates.

Place a metal serving ring in the middle of the plate and use a large serving spoon to scoop out sections of the overlapping vegetables and push them into the metal ring until full and then place a section of the overlapping vegetables on top. Give the stack a slight push and very gently lift up the metal ring.

Decorate the plate with left over sauce and fresh basil leaves. Serve immediately.

Pixars ratatouille
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5 from 1 vote

Pixars Ratatouille

This Pixar inspired version of the classic ratatouille consists of thinly sliced vegetables layered on top of a sauce made from the leftover courgette, aubergine, tomatoes and a red pepper and then baked to perfection.
Prep Time25 mins
Cook Time1 hr
presentation5 mins
Total Time1 hr 30 mins
Course: first course
Cuisine: modern french
Servings: 4 people

Equipment

Ingredients

  • 6 courgettes ideally the veg is the same diameter
  • 8 baby aubergines
  • 12 tomatoes
  • 1 red bell pepper
  • 1 tbsp olive oil
  • 10 g fresh basil leaves

Method

  • Using a mandolin to finely slice the courgette and baby aubergines. Keep the ends and bits for the sauce.
  • Using a sharp knife, slice the tomatoes from top to bottom. Keep the ends for the sauce.
  • Sauté the ends of the tomatoes, courgettes and aubergines together with a chopped up red pepper in olive oil, when cooked and charred, transfer to a blender, add a dash of salt and blend to smooth sauce.
  • I've used individual dishes so I put 2 tablespoons of the sauce in all the small dishes, but you could use a large round casserole dish and put all the sauce. Put a couple of basil leaves on top of the sauce
  • Now take slices of the 3 vegetables – Courgette, Tomato, Aubergine and start to stack them around the dishes starting at the outside, repeat until the dish is complete. if using a larger dish make an inner circle until the dish is complete. Do this for all the smaller dishes.
  • These can now be placed in a fridge ready to cook at a later time.
  • When its time to cook them, drizzle over olive oil and put a cooking foil over all the dishes and place in a preheated oven for 60 mins.
  • These can then be served as is, or alternatively presented in the manner of the Pixar movie Ratatouille – Warm the plates.
  • Place a metal serving ring in the middle of the plate and use a large serving spoon to scoop out sections of the overlapping vegetables and push them into the metal ring until full and then place a section of the overlapping vegetables on top. Give the stack a slight push and very gently lift up the metal ring.
  • Decorate the plate with left over sauce and fresh basil leaves. Serve immediately.

Notes

This dish is for entertaining and its about the flavours and presentation not the nutritional value 😉
The ratatouille can then be served in the dish it was cooked in or presented in a chefy way using a serving ring.

(All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more).

Tried this recipe?Mention @thepbdad or tag #thepbdad!

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