In honor of the upcoming Academy Awards, this month’s recipe redux theme is “Oscars in the Kitchen.” We were asked to re-create a recipe from our favorite food scene or featured dish in a movie.

The timing couldn’t have worked out any better because about a week prior I found myself watching the animated film, Ratatouille where a rat doubles as a culinary whiz with aspirations of becoming a Chef. In the movie, he teaches his friend, a kitchen worker at a famous restaurant, how to make the traditional French dish, ratatouille. 

Screen Shot 2013-02-17 at 3.36.17 PM

Truth be told, I’d never made this classic dish before. Traditionally seen in the summer when veggies are in season, it tasted like a nice hearty vegetarian meal for a cold winter’s night. Ratatouille is often enjoyed as a side dish but can be a main vegetarian dish when paired with rice, pasta, or crusty bread.



1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)




  • 28 oz can whole peeled tomatoes
  • 1/4 cup olive oil
  • 1 1/2 large yellow onion, diced
  • 3 garlic cloves, minced
  • 1 large eggplant, cubed
  • 2 bell peppers, cubed
  • 2 zucchini squash, cubed
  • 1 bay leaf
  • 1 tsp dried thyme
  • Splash of red wine vinegar
  • Salt and pepper


  1. Preheat oven to 350 degrees. In a casserole dish or rimmed baking sheet, roast tomatoes with 2 tbsp olive oil for 30 minutes.
  2. Salt the eggplant and let sit in a colander for 15-30 minutes to remove juices. Pat dry with a paper towel.
  3. Add olive oil to a dutch oven over medium heat. Once hot, add the onions and garlic to the pot. Cook the onions, stirring occasionally, until they are wilted and lightly caramelized, about 5 to 10 minutes.
  4. Add the peppers and salt and pepper and continue to cook, stirring occasionally, about 5 minutes. Add the eggplant, zucchini, roasted tomatoes, bay leaf and thyme.
  5. Bring to a simmer and let gently simmer for about 15 minutes. Remove from heat. Add a splash of red wine vinegar and salt and pepper to taste.


We served ours with whole-wheat penne and sprinkled Parmesan cheese. Super simple and delicious. We’ll definitely be making this again come Summer after we hit up a Farmer’s Market.

IMG_0220Bon Appétit!

Leave a Comment

Note: Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. Robin

    I just came across your blog today, and I must say, I am so excited! I can’t wait to try to recreate so many of your amazing looking dishes – and deserts, heaven help me! 😉 Having said that, I was wondering if you think this meal could be thrown in a crock pot instead of using the method in your recipe?

  2. Can’t wait to try this and your other recipe redux creations! Yummoo

  3. That was such a sweet movie and I don’t make Ratatouille near as much as I like so you have given me some inspiration. Love Emma’s suggestion of adding in some beans and chorizo – yum.

  4. Love ratatouille Kara….I had an Aunt who would make it but used to call it Ratatoully…pronouncing the “L’s” and we would all giggle. I often whip it up as a quick side just with zucchini and the tomato. also a great base for a soup, make extra and add stock, white beans…a little chorizo if you desire….the next day.

  5. I definitely thought about this one too! Such a cute movie.

  6. I can tell you have been practicing with your DSLR 🙂 great post!