Part 5/9:
Vegetables needed: Roma tomatoes, yellow squash, Japanese eggplant, zucchini.
Tools: Use a mandoline for consistent eighth-inch slices. Be cautious with the mandoline—use a guard or proceed slowly to avoid injuries.
Method: Carefully slice each vegetable, starting with the firm zucchini and squash, then moving to the more delicate eggplant and tomatoes. Take your time to ensure uniformity, as this is critical for both appearance and even cooking.
Tips:
Reserve thinner slices for inner layers.
Take your time with softer vegetables like eggplant and tomato, as they can be tricky to cut evenly.
Assembling the Ratatouille
Achieving the layered look seen in the movie requires patience and organization: