How does a rat prepare ratatouille? - briefly
The rodent selects eggplant, zucchini, bell pepper, tomato and onion, dices them, sautés each ingredient in butter, then combines and slow‑cooks the mixture with herbs until tender. The finished stew is seasoned with thyme, rosemary and a pinch of salt before serving hot.
How does a rat prepare ratatouille? - in detail
The rodent gathers fresh vegetables—eggplant, zucchini, bell peppers, tomatoes, onions, and garlic—preferably from a garden patch within reach. Each ingredient is washed in a shallow dish of cool water, then patted dry with a small cloth.
A tiny cutting board, fashioned from a slice of bark, receives the vegetables. The rat employs a sharpened bone fragment as a knife, slicing the eggplant, zucchini, and peppers into uniform cubes of approximately one centimeter. Onions and garlic are minced finely; tomatoes are quartered and their seeds removed to reduce excess moisture.
All prepared pieces are arranged in a shallow earthenware pan. The rat layers the cubes in alternating colors, creating a concentric pattern that promotes even cooking. Olive oil, collected from a miniature press, is drizzled over the vegetables, followed by a pinch of salt and a grind of dried herbs—thyme, rosemary, and bay leaf—sourced from a hidden stash.
The pan is placed on a low flame generated by a coal smoldering in a stone hearth. Heat is maintained at a gentle simmer, allowing the vegetables to soften without burning. Every five minutes, the rat uses a slender twig to stir the mixture, ensuring moisture redistribution and preventing adhesion to the pan’s bottom.
After approximately twenty minutes, the vegetables reach a tender consistency; their flavors meld, producing a fragrant, aromatic stew. The rat removes the pan from the heat, lets the dish rest briefly, then transfers portions onto a leaf-wrapped serving plate. The final product is a cohesive, richly flavored vegetable medley, ready for consumption.