Have you ever been watching a movie or TV show and suddenly wanted to eat a certain food? When a character from a movie or TV show boasts about the food they are eating, I get curious about what it actually tastes like. Shows involving the best-looking food can make you start Googling recipes. While watching K-dramas and anime I crave ramen. Any viewing of “The Godfather” makes me want a big Italian meal. Watching the series “Friends” makes me want a Thanksgiving Leftover sandwich. The dinner party scene in “Choclat” is amazing and Johnny Depp is a plus. The steak and eggs scene in “Twister” is a must for the list. Remy in “Ratatouille” makes eating cheese with a strawberry look so good. I am sure you can name a movie or TV scene that makes you hungry. Many of us developed the habit of eating in front of the TV at a young age. The pandemic lockdown did not help that habit. Comfort food and comfort shows go hand in hand. Whether it’s a new movie to you or an old favorite, try a movie food to enhance your viewing pleasure.
Easy Ratatouille
1 cup crushed tomatoes
1 Tablespoon extra-virgin olive oil
¼ teaspoon apple cider vinegar
1 teaspoon minced garlic
1 Tablespoon fresh basil, about 3-4 large leaves sliced
1 teaspoon herbs de Provence spice m ix
¼ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon chili powder
1 medium sweet or red onion sliced
1-2 large zucchini, (about 1 ½ cups sliced)
1 large Japanese eggplant, (about 3 cups sliced)
3 large fresh tomatoes (Roma is best; about 3 cups sliced)
Preheat oven to 350°F. Lightly grease a 6”x9” baking dish and set aside. (you can use an 8’x8’ square pan, baking time is the same)
In a medium mixing bowl, combine the crushed tomatoes, oil, and vinegar. Stir in the garlic, basil, herbs de Provence, salt, pepper, and chili powder. Pour the tomato mixture into the prepared baking dish and smooth it into an even layer on the bottom of the pan. Stack the veggie slices in alternating patterns (e.g. onion, zucchini, eggplant, tomato; repeat) and place them on their side in the pan, leaning against the edge of the pan. Repeat until you’ve formed a couple of rows of vegetables, filled the pan, and used up all of veggie slices. Bake for about an hour, until the tomato sauce at the bottom is bubbling and the vegetables are tender.
If you don’t have herb de Provence you can use a mix of oregano, rosemary, and thyme. The vegetables should all be about the same size and thickness so they cook evenly. You can add yellow squash, or bell pepper slices also.
