KITCHEN ITEMS I LOVE TO USE IN THIS VIDEO:
Looking for the best knives ever? go to
Non-stick Mauviel 12 inch (ratatouille pan)
Cuisinart food processor
Pro Portable Electronic Balance
John Boos cutting board
F.Dick filet knife
Ratatouille Casserole Recipe
Yield: 8-10 Servings.
Organic vegetables, free of pesticides and chemicals would be better for this exceptional dish.
Ratatouille can be refrigerated up to 5 days or frozen in an air-tight container up to 3 months (mixture only).
Mixture like a piperade
1 ea. (200g) onion, chopped
2 ea. (200g) carrots, washed, unpeeled and chopped
2 ea. (100g) celery ribs, washed and chopped
1 Tbsp (30g) butter
1 Tbsp (30ml) olive oil
1 Tbsp garlic, minced
1 yellow and 1 red bell pepper, charred, peeled, seeds and ribs removed
1 poblano pepper and 2 chili peppers, charred, peeled, seeds and ribs removed
1 (28 ounces / 850g) chopped Roma tomato or can crushed tomato (preferably organic fired roasted)
3 sprigs fresh thyme (optional)
1 tsp herbes de Provence*
Salt, pepper to taste
6 fresh basil leaves
*These mixtures typically contain savory, fennel, basil, thyme, and, for the American market lavender, and other herbs.
2 yellow squash, sliced into 1/16-in. (2mm) rounds
2 zucchinis, sliced into 1/16-in. rounds
2 Japanese or Chinese eggplants, sliced into 1/16-in. rounds
6 Roma tomatoes, sliced into 1/16-in. rounds
2 Tbsp (30ml) olive oil
1 tsp minced garlic)
1 tsp thyme leaves, chopped
Salt, pepper to taste.