Listen. I've been working on perfecting this dish for about a year and a half now. I've prepared it over and over and over again. I cook for a living at two very decent restaurants. Thomas Keller, the chef of the French Laundry, was asked by Pixar to consult for the film. Brad Davis stauged (worked) at the French Laundry during the film's production. Keller modified, for Davis and Pixar, a more traditional Confit Byaldi resulting in a recipe that was specifically created for the film. And published. When someone says they are are making the ratatouille from Ratatouille it's reasonable to assume they're going to follow the recipe specifically created for and used in the movie.

You, on the other hand, have not made this dish, know nothing about its history, and are entirely wrong in about every regard. So this is the part where you stop protesting and try to learn.