Transfer the onions with garlic to a plate. If you’re using dried spices, add them together with the onions.
STEP 2: Cook the onions and garlic: In a very large pot, heat 2 tablespoons of oil, add the onions, cook over medium-low heat for about 6 minutes, until translucent, then add the garlic and cook for a minute. Pour boiling water over the tomatoes, peel them and cut into ½/inch / 1.5 cm cubes. Cut the eggplants, zucchini and bell peppers into ½-inch / 1.5 cm cubes. STEP 1: Prepare all the vegetables: Dice the onion, chop the garlic very finely. Season to taste with salt and pepper, if necessary. Vegetables should be tender, but still retain their shape. ¾ cup of water to the vegetables in the pot, lightly season with salt and pepper, bring to a boil, cover and simmer over low heat for about 20 minutes, stirring from time to time. STEP 4: Stew the vegetables: Add the chopped tomatoes and spices (if using fresh ones), cook, stirring and scraping with a spatula the brown bits at the bottom of the pan, as soon as they combine with the sauce, pour the content of the pan into the pot. Reduce the heat under the pan, add the onions and spices (if using dried spices), cook for about 6 minutes, until translucent, add the garlic and cook for one more minute. Transfer the browned vegetables to a very large pot and repeat until all zucchini, eggplants and bell peppers are browned. The vegetables should be browned but not cooked through and tender. 2 minutes on one side and one minute on the other. Pan-fry the zucchini, eggplants and bell peppers in batches: place the vegetables in a single layer in a pan (they can’t be overcrowded) and cook for approx. STEP 3: Pan-fry the vegetables: In a very large pan, heat 2 tablespoons of oil over high heat. Salting the eggplant can be omitted, but it makes, in my opinion, frying and browning easier. After this time, pat dry with paper towels. STEP 2: Salt and dry the eggplant – season well with salt and set aside for 30 minutes. Pour boiling water over the tomatoes, peel and cut into 1.5 cm / ½ inch cubes. Cut the zucchini into 1.5 cm / ½-inch slices, then cut them in half or in quarters (depending on their size). Cut the bell peppers into 1 cm / ½-inch strips. Dice the onion, chop the garlic very finely. STEP 1: Prepare all the vegetables: Cut the eggplant into 2 cm / 3/4-inch thick half-slices. The vegetables are more fresh-tasting and firm, slightly crunchy, and thanks to the browning part – more flavorful. The pan-fried version is also very tasty. The creamy consistency of the vegetables is lovely, this is what distinguished this dish from other vegetable stews. Long stewing results in excellent flavor development, adds complexity and depth. The stewed version is ideal as a bruschetta topping or as a side dish. I like both versions and believe that each has its own advantages. The vegetables retain their shape and are slightly crunchy. 
The preparation takes more time as each vegetable is pan-fried separately, then all the vegetables are stewed together but for a shorter period of time.
RATATOUILLE MOVIE SOUP PROFESSIONAL
The second variation, preferred by professional chefs and rather outside France, resembles pan-fried vegetables. This version is very simple and quick to prepare. This results in creamy soft vegetables, that have an almost jammy consistency. Simpler and more common (especially in France) traditional ratatouille recipe resembles a stew, vegetables are in smaller chunks and are stewed for a longer period of time. Ashley and Jimmy (from Feast of Fiction) share with us their recipe tutorial on Remy’s potato and leek soup below!Īnd finally, we conclude this ode to Remy with his iconic ratatouille recipe for the ruthless food critic Anton Ego. And it ends up tasting amazing with all of his additions to the soup pot. One of Remy’s more famous soups in the movie where he corrected Linguine’s error. And on it, she had shared with us Remy’s tomato soup recipe! Even though her channel is no longer active, you can still check out her recipe tutorial below! 
Reyna once ran a Youtube channel called Let’s Eat Fiction.
Remy does a lot of cooking in the movie where many (if not all) the ingredients he uses are shown. (Photo Credit: All Roads Lead to the Kitchen) Remy’s Tomato Soup
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