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
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).