This is how you make the Ratatouille from Pixar’s “Ratatouille”

One of my favorite scenes from Pixar’s “Ratatouille” was the 1-minute of continuous cooking time that was shown of Remy cooking the dish that he’s serve to Anton Ego. It was the movie’s namesake, Ratatouille, but it wasn’t just any other kind of Ratatouille.

This “peasant dish” was prepared to the point of envy, as if it was real and could be ordered at any fine dining establishment. I know I’m not alone when it comes to feeling that way, but sadly, it was just an animated meal. Until now.

Someone actually made the dish as it looked like in the Pixar film and decided to share the recipe with the world! Watch the video above and read the full recipe below.

Bon Appétit!

Ratatouille from Pixar’s “Ratatouille”

Recipe from ChefSteps

INGREDIENTS Set 1:1/2 onion, finely chopped2 garlic cloves, very thinly sliced1 cup tomato puree¼ tsp. oregano¼ tsp. crushed red pepper flakes2 tablespoons olive oil, divided1 small eggplant, such as Italian or Chinese1 zucchini1 yellow squash1 long red bell pepperFew sprigs fresh thymeSalt and pepper

INGREDIENTS Set 2:1/2 onion, finely chopped2 garlic cloves, very thinly sliced1 cup tomato puree¼ tsp. oregano¼ tsp. crushed red pepper flakes2 tablespoons olive oil, divided1 small eggplant, such as Italian or Chinese1 zucchini1 yellow squash1 long red bell pepperFew sprigs fresh thymeSalt and pepper

DIRECTIONS:Preheat oven to 375 degrees F.

Pour tomato puree into bottom of an oval baking dish, approximately 10 inches across the long way. Drop the sliced garlic cloves and chopped onion into the sauce, stir in oregano, crushed red pepper flakes, one tablespoon of the olive oil, and season the sauce generously with salt and pepper.

Trim the ends off the eggplant, zucchini and yellow squash. Trim the top of the red pepper and remove the core.

On a mandoline, adjustable-blade slicer or with a very sharp knife, cut the eggplant, zucchini, yellow squash and red pepper into very thin slices, approximately 1/16-inch thick.

Atop the tomato sauce, arrange slices of prepared vegetables concentrically from the outer edge to the inside of the baking dish, overlapping so just a smidgen of each flat surface is visible, alternating vegetables. You may have a handful leftover that do not fit.

Drizzle the remaining tablespoon olive oil over the vegetables and season them generously with salt and pepper. Remove the leaves from the thyme sprigs with your fingertips, running them down the stem. Sprinkle the fresh thyme over the dish.

Cover dish with a piece of parchment paper cut to fit inside.

Bake for approximately 45 to 55 minutes, until vegetables have released their liquid and are clearly cooked, but with some structure left so they are not totally limp. They should not be brown at the edges, and you should see that the tomato sauce is bubbling up around them.