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.
Ingredients thinly slice courgettes thinly slice small aubergines thinly slice from top to bottom tomatoes 
fry all the ends and a chopped pepper and char them add salt and place in a blender blend to a smooth thick sauce spread a layer of the sauce on the dishes start to stack the 3 veg don’t forget the basil leaves continue to stack the veg and put a selection in the middle cover the dishes with silver foil and bake for 60 mins Can be served in the dishes Use a metal ring and stack the vegetables drizzle the sauce around and add basil leaves and carefully remove the ring and serve
Pixars Ratatouille
Equipment
- blender
- Individual casserole dishes about 14cm diameter
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
(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).