The things we can learn from cartoon rodents...

I admit it.  I love Disney movies!!!  And one of my all time favorites (because I can identify with the main character) is Ratatouille.  So, I decided to make Ratatouille.  But in my quest to find a suitable Ratatouille recipe, I realized that Ratatouille can be made in a couple of different ways.

I decided to make two different versions.

First I made a prettier, more colorful layered version (much like what Remy made in Ratatouille) and today I made the more traditional peasant stew version.  Both versions use the same ingredients, but one is more of a roasted vegetable dish and the other is more like a soup.

Ingredients:

• Large red bell pepper  (sliced)
• Large yellow squash  (sliced)
• Large zucchini  (sliced)
• Italian eggplant  (sliced)
• Fresh thyme
• 1 can tomato paste
• 1 can tomato sauce
• Fresh garlic (sliced thinly)
• Large onion (chopped)
• Olive oil
• Flat leaf Italian parsley
• Goat cheese (soft, not crumbled)
• Salt & pepper

First, for the cartoon version . . .

Directions:

1. Preheat oven to 375 degrees
2. Mix tomato sauce and tomato paste and pour into the bottom of a baking dish.
3. Stir in the chopped onion and sliced garlic.
4. Sprinkle with salt and pepper to taste.
5. On top of the tomato, onion and garlic, arrange slices of chopped vegetables from the outer edge of the pan into the center.  Let the slices overlap so that only a part of each one shows.  Alternate the vegetables to give it a "rainbow" look.
6. Drizzle olive oil over the top of the vegetables, sprinkle with fresh thyme and more salt and pepper.
7. Cover the dish with a piece of parchment paper and bake for 45 minutes.
8. Serve with a dollop of goat cheese and a pinch of fresh chopped parsley.

When I made this version, I did not add the goat cheese or the parsley.  (Honestly, I was so excited to try it, I just forgot.)  I also served the Ratatouille over a bed of rice.

Now for the stew version.  I used the same ingredients as above except I added a can of whole, stewed tomatoes and a container of chicken broth.  Also, I used minced garlic in this version instead of sliced.  And this is how I made it.

Directions:

1. In a large pot, heat a couple of tablespoons of olive oil, add onions and garlic, sprinkle with salt and pepper.  Let cook for about 5 minutes.
2. Add one can of tomato paste, one can of tomato sauce, and one can of whole stewed tomatoes.
3. Add in sliced yellow squash, red pepper, zucchini, and eggplant.
4. Add a handful of fresh thyme, stem and all.  Also add in about 1 tablespoon of fresh copped parsley.
5. Bring to a boil, reduce heat and simmer for 30 to 45 minutes.
6. Remove thyme stems and discard.
7. Serve topped with a dollop of goat cheese and a pinch of fresh chopped parsley.

I served this stew with buttered cornbread and it was so delicious.  When the goat cheese starts melting into the stew, it gets so creamy and beautiful.