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Just the gift I -- I mean, they -- were waiting for.

When we first rented Ratatouille, it wasn't for the kids; and when my mother-in-law gave it to the kids yesterday for Christmas, I claimed it for myself. Don't worry, I'll let them watch it, but only after I've taken it from it's locked cabinet.

I adore this movie. Ratatouille is fresh, funny and full of irony. Who would ever think a rat, of all animals, would have a highly refined sense of taste? Chef Gusteau is a man after my own heart. He's so right, "Anyone can cook." Remy is an adorable example of that belief. I don't exactly think rats can cook, but the principle is sound. So sound, in fact, that I had at one time taught in-home cooking lessons to anyone willing to learn. I think everyone not only can cook, but should! Like Ego says at the end of the movie, not everyone will be a master, but the masters can come from the most unlikely places; so, in my estimation, everyone should at least try.

Ratatouille, the food, is one of those dishes that is so simple to make, yet so wonderfully rich, earthy and delicious, you'd never know the simplicity of it unless you had made it yourself. And you know what? You can make it! Say it with me and let it be your mantra; "Anyone can cook ... anyone can cook..."

OK, enough silliness, let's get down to business. In the film Ratatouille, Remy makes a rendition of ratatouille like no other I've ever seen. It was a picture of perfection and very "nouveau" and yet, it immediately took Ego back to his roots; not many foods have that power, but when they do, the reaction is indeed one that would cause a person to go weak in the knees. Traditional ratatouille, rather,  is a thick, hearty and colorful stew-like mass that sticks to your ribs and warms you throughout. Hard to believe it's nothing but vegetables and a bit of cheese.  It certainly is peasant food, but peasant food fit for a king. It's another beautiful example of all that is Provence, and something that I dare to say only the French could discover.

The ingredients are as straightforward as the cooking method, but I'd like to add a few pointers. Zucchini can be bitter and there's no real way to know ahead of time if it will be or not, but, in general, the smaller and shinier zucchini tend to be OK as well as commercially grown zucchini that have been grown under controlled conditions. Eggplant can also be bitter and smaller, shinier fruits are the best bet here, too. If the eggplant is still bitter, cube it and toss into a colander. Salt it liberally and let sit for an hour or two to drain. Press it well with a towel to remove excess liquid before cooking.

This is my recipe for ratatouille and we like it very much at room temperature with a baguette or served with a simple sautéed chicken breast.

Ratatouille
1 medium onion, peeled and diced
1 clove garlic, minced
3 T olive oil
1 small eggplant cubed
1 medium zucchini cubed
1 medium green pepper seeded and diced
2 large tomatoes, peeled, seeded and chopped
1 t each fresh basil and oregano, minced
1 t salt
1 T parsley chopped
1/3 c Parmesan cheese, freshly grated

In a large skillet cook onion and garlic in olive oil until onion is translucent.
Add remaining ingredients except cheese and herbs and stir well.
Cook on low, stirring once in awhile, about 30 minutes until tender and liquid has evaporated.
Remove from heat and stir in cheese. Serve warm or cold or anywhere in between.

Even if you don't like ratatouille, the food, you must watch Ratatouille, the movie -- it's absolutely delicious!