Ratatouille Reinvented: Modern Takes on a French Classic

Most of us (non-French) got to know about Ratatouille from Pixar’s movie Ratatouille in 2007. But Ratatouille is quite an old French dish that has been around since as early as 1870! This dish originated in Provence and is as French as it can possibly get! But thanks to Pixar, we got introduced to the classic French cuisine. But the Ratatouille you saw in the Pixar movie isn’t how classic Ratatouille is made. Pixar showed a fancy way to serve this French goodness. 

This blog post is all about Ratatouille. We’ll discuss the traditional, classic Ratatouille recipe and also share with you a modern take on this French classic. Food is all about innovation and creativity, and you’ll be surprised at how innovatively people have reinvested Ratatouille! 

The Classic Ratatouille

The classic Ratatouille is how people have been enjoying this dish before Pixar glamorized it for the world. Let’s have a look at how you can make the traditional Ratatouille at home and savor the French goodness in your mouth without having to go to France!

What You Need:

· Olive oil

· Herbs (fresh parsley, thyme, fresh basil)

· Zucchini

· Tomatoes

· Onion 

· Garlic 

· Eggplant 

· Peppers 

· Seasonings (coarse salt and freshly ground pepper, crushed red pepper flakes)

· Sugar

How to Make Classic Ratatouille

1. Take a large pot and add 2 tablespoons of olive oil.

2. Heat oil and then add diced or sliced eggplant. Season with salt and stir till both sides of the eggplant turn brown. Set fried eggplant aside.

3. Next, stir-fry diced zucchini till it turns brown and season it with salt, just like you did with eggplant. Set it aside.

4. Saute diced onions in olive oil till they turn dark brown. This would take about 10 to 15 minutes.

5. When the onions are done, add diced bell peppers and cook on medium heat for 5 minutes. Add chopped garlic and cook till it’s fragrant. 

6. Add diced tomatoes, parsley leaves, thyme sprigs, sugar, salt, and pepper. Cook on medium heat for 10 minutes till tomatoes form a thick paste.

7. Once tomatoes turn into a sauce-like paste, add the fried eggplant and zucchini you set aside earlier.

8. Remove the thyme sprigs you added earlier. Adjust the seasoning by adding more salt and pepper if you desire.

9. Garnish with red chili flakes and plenty of thyme leaves.

Classic Ratatouille is ready!

Modern Takes on the French Classic 

Now that you know what exactly Ratatouille is, you’ll be able to enjoy the modern innovations more. Let’s see some reinvented recipes of the traditional Ratatouille.

Sheet Pan Ratatouille

The typical sheet pan Ratatouille is made by arranging thinly sliced eggplant, zucchini, tomatoes, bell peppers, and onions on a sheet pan. Olive oil is drizzled on top, basil, thyme, and rosemary are added, and the dish is seasoned with salt and pepper. But a modern twist in this basic recipe is using thinly sliced sweet potatoes to add heartiness and texture. The arrangement of vegetables is then roasted in the oven and slightly caramelized. 

Ratatouille Galette 

To make a Ratatouille Galette, you have to roll out a savory pastry dough and spread a layer of ricotta or goat cheese on it. Slice eggplant, zucchini, bell peppers, and tomatoes are arranged in a circular pattern over the rolled-out pastry dough. Now, here’s the twist. You can fold the edges of the dough over the sliced vegetables and brush it with olive oil. Bake it in the oven till the crust becomes golden. Garnish it with basil and serve hot!

Ratatouille Quinoa Bowls

For Ratatouille Quinoa bowls, sauté diced zucchini, eggplant, bell peppers, tomatoes, and onions with garlic and olive oil. Season with herbs, salt, and pepper. But you don’t have to follow the traditional recipe. You can serve the Ratatouille over a bed of cooked quinoa or any other grain like couscous. Top it with a dollop of pesto and sprinkle with toasted pine nuts.

Ratatouille Stuffed Peppers

A classic ratatouille mixture is prepared by sautéing diced vegetables with garlic, olive oil, and herbs. Bell peppers are hollowed out and stuffed with the ratatouille mixture. But here’s a reinvention.  Top with a mixture of breadcrumbs and Parmesan cheese, then bake the stuffed bell peppers until the peppers are tender, and the topping is golden brown. Garnish with fresh parsley and enjoy!

Ratatouille Tart

Line a tart pan with tart crust or puffy pastry to make Ratatouille tart. Spread a layer of pesto and tomato sauce on the bottom. Arrange sliced eggplant, zucchini, tomatoes, and bell peppers in a spiral pattern. But you can try the Ratatouille tart in a new way. Sprinkle the tart with feta cheese or grated Parmesan, and then bake. Once baked, drizzle balsamic glaze and garnish with fresh basil leaves.

Ratatouille Lasagna

For Ratatouille lasagna, you have to layer thinly sliced ratatouille vegetables with lasagna noodles, ricotta cheese, and marinara sauce. Repeat the layers and top with mozzarella cheese. But let’s try it with a twist! Add a layer of sautéed spinach or kale for extra greens. Bake until the lasagna is golden on top. Let it rest before slicing and serving.

These modern variations of Ratatouille maintain the essence of traditional Ratatouille while introducing new textures and flavors to keep the dish exciting and fresh.

Enjoy Ratatouille with a View at Sur Carmel

If you’re craving authentic Ratatouille, head to Sur Carmel typical sheet pan Ratatouille and enjoy the Frenchiest Ratatouille right here in California! We take pride in the authenticity of our recipes. The flavors will dance in your mouth and make your stomach cry with joy! You can visit us at Carmel Barnyard or order online!