Ratatouille

Blanch the tomatoes about 30 seconds until the skin starts to peel, then peel them.

Char the peppers on all sides over an open flame until blackened, using metal tongs.

Cover the hot peppers with aluminum foil and let them steam a few minutes, then peel off all the black skin.

Blend the roasted peppers with three roma tomatoes, a few sprigs of parsley, two whole garlic cloves, picked thyme leaves, a quarter of a white onion, a little chicken stock, a little olive oil and a little hot water into a roasted red pepper sauce.

Slice the tomatoes thinly with a very sharp knife, and the yellow and green squash on a mandolin; slice the eggplant by hand.

Spread a thin even layer of the roasted red pepper sauce over the bottom of a rectangular or oval roaster.

Shingle the vegetables across the dish in an alternating pattern, cut thin and stacked close together.

Drizzle with olive oil, season with salt, pepper and the finely chopped rosemary, and top with parchment paper cut to the shape of the dish.

Bake at 225 degrees for about 90 minutes; for the Pixar plating, cut the vegetables thinner, stack them closer and cook less time.

Stack the vegetables in a ring mold vertically then horizontally and lift the mold off slowly.

Swirl olive oil and leftover red pepper sauce around the outside and add fresh-picked parsley leaves.