Steps

• Peel, chop and boil the potatoes. I naturally cooked them in the microwave (you can find my tutorial on cooking potatoes in the microwave HERE).

  Slice all the vegetables.
  Cook the vegetables separately, except for the tomatoes.

  For this baking dish version, I cooked the eggplants in a pan with a little oil, while the zucchinis were cooking in the microwave (using the same method I use for cooking potatoes: in pieces, in a closed container with a lid, without water but only with the residual water from washing the vegetables) (see my tutorial for cooking zucchinis in the microwave HERE).

  I cooked the bell pepper in a pan with the onion, with a drizzle of oil and the lid closed.

  When all the vegetables are cooked, blend (I used an immersion blender) potatoes, bell peppers, and onion + the teaspoon of capers to obtain a puree.

  Lightly oil the bottom of a baking dish, I used a pyrex dish.

  Spread the mixture in the dish, level it with the back of a spoon, and arrange the sliced vegetables on top, alternating them.

  

• Season with a sprinkle of oregano.
  Bake in the oven to gratin for about twenty minutes. It’s not a true gratin, it’s more of a step to dry out the vegetables a bit and to cook the tomato slices. (That’s why I didn’t cover the vegetables with a sheet of parchment paper, as is done in the film.)

  

• 👉 I used the same ingredients as the baking dish version, with only three differences: 3 potatoes instead of 4, no onion or capers.

  The preparatory phase is identical to the baking dish version, the two keywords are: slice and cook.
  You can cook the vegetables the same way I did for the baking dish version, but I deliberately varied because I wanted to experiment and see if the result would be different by changing the cooking method.

  In this second version, I decided to cook the zucchinis in a pan, simply with a drizzle of oil and the lid closed, while I grilled the eggplants without oil.

  As for the puree, this time I used a yellow bell pepper, obtaining a puree of a nice intense yellow color, without onion and capers, but equally tasty, with an intense bell pepper flavor.
  This time I didn’t cook the bell pepper in a pan but in the microwave, using (as I mentioned for the zucchinis) the same method I use for cooking potatoes: in pieces, in a closed container with a lid, without water but only with the residual water from washing the vegetables.

  After obtaining the potato and bell pepper puree, proceed as shown in the following sequence:

  

• Bake in the oven for 10-15 minutes.

  👉 Since these are individual portions that need to be served on the same plate that was put in the oven, you need to use plates, cocottes, or bowls made from oven-safe material. The plate you see in the photo is in opal glass (Arcopal).

  Before baking, I drizzled a bit of oil on top because the eggplants were grilled without oil and I didn’t want them to dry out too much, which didn’t happen in the baking dish version because the eggplants were cooked in a pan and absorbed the oil during cooking.

  Well. I’ve reached the end of this recipe!
  I hope one of the two versions of my personal interpretation of Ratatouille’s ratatouille suits your needs. And if you want to try both… let me know which one you prefer!

• I remind you that this recipe participates in the #bookandfilmfood collection, section #animatedfood.
  Click on the logo below to access the collection:

  

• I can only invite you to watch the film clip (you can find it –> here) where this wonderful ratatouille is made and served! 😀