My youngest daughter has been pestering me to make Ratatouille ever since the Disney movie opened in theaters. There is only one minor issue that has kept me from making the dish for almost two years...my family doesn't like vegetables. There I said it! I don't want to place blame here but the source of the distaste for vegetables comes for one particular person...my darling husband! Corn, beans a potatoes are the breathed of his vegetable pleasures, thus resulting in familial taste choices in his offspring. I, on the other hand, delight in all manner of vegetables and cannot fathom the loss of palatable pleasures my family has missed over the years!
Finally, after two years of badgering from our youngest child, I decided to make Ratatouille for the first time! With my husband off in China on business, this was the perfect time to experiment with a dish that consists of only vegetables. It just so happened, that my father was over for the afternoon and knowing him to be a vegetable connoisseur like myself, I ventured into a proverbial vegetable paradise!
In a large heavy bottom skillet, add two table spoons olive oil, cook eggplant for 5 minutes, turning occasionally, add olive oil if pan becomes dry, drain cooked eggplant on paper towel, add salt and pepper and set aside
Add two tablespoon vegetable oil to the skillet and cook the peppers for 5 minutes, remove to paper towel and season with salt and pepper.
Add two tablespoons olive oil to skillet and cook onions for 5 minutes, remove to paper towel and salt and pepper to taste.
Add two tablespoons olive oil to skillet and cook mushrooms for 3-5 minutes, remove to paper towel and salt and pepper to taste.
In a large oiled casserole dish begin layering the vegetables in the same order as they were prepared, eggplant, zucchini and squash, peppers, onions and then mushrooms