Classic Ratatouille From Alice Waters
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judy September 10, 2022
Only difference for me is that I roast the eggplant in the oven, while cooking the rest of the ingredients on the stove, then stir in and flow rest of recipe. They have an amazing flavor that way, and also, I use less oil. Otherwise, all good!
GothamChef August 28, 2022
Excellent recipe that really brings out the flavor of summer vegetables. If you make too much, it freezes well. Lamentably, once I made it with dried basil when I realized I was out of fresh (always check your ingredients first). While not AS good, it was still a lovely dish.
Claudia October 3, 2021
Delicious but needed to augment flavors a bit so it wouldn’t be bland. Added a bit of balsamic vinegar, a pinch more of chili flakes, and a 1/4 cup of pesto.
JanetJayeCrochet September 5, 2021
This took a long time for me to make, but well worth it. I took some ideas from other Reviews and added a dash of dry red wine. I served it over cheesy grits with shrimp. Since I’m newly gluten free, I almost didn’t miss the crusty French bread to dip.
Cyndylsn August 21, 2021
Going to make this today looks yummy. I am the only one who will eat this in my household. Would it be ok to freeze small portions
judy September 10, 2022
I would be thinly one that would eat it in my household, also. But I'm worth it! Eggplant is one of my favorite dishes, and this is one of my favorite preparation for it.
Danna F. August 16, 2021
Made the best of my farmer's market finds... it was easy and the steps clearly laid out. I served it over polenta.
Hannah July 20, 2021
Made this two nights ago, and ate leftovers today for lunch. Letting it sit in the fridge really brought out a heck lot more flavors. Long live summer tomatoes!! 🍅
Emily July 2, 2020
This was delicious! Aside from the prep work it came together easily. I subbed the basil and chili flake for a bundle of: fresh thyme, a few sprigs of oregano and a spring of rosemary. Then added fresh chopped basil, parsley and oregano before serving.
Florence E. October 6, 2019
Made it for 1st time. Lots of 'cutting', but well worth it. Turned out great. My basil was bad, so had to use dry, bottled basil. Instead of cloves I used dehydrated garlic. Entire batch has been devoured. We had homemade pizza yesterday and 1 section we topped with this recipe. Ended up putting some leftover spaghetti sauce on top as family wanted more red sauce. Requested to make again this week. Now that's a first for my family.
theconfusedquilter August 1, 2019
This is a much loved recipe in my kitchen. My family loves to eat it, and I just love making it. Love all the chopping and prep work--it's very relaxing and all those vegetables just smell divine and are so beautiful. We love it on it's own, topped with fried eggs, topping cheese grits or as a side with pork chops or roast chicken.
Licole P. June 11, 2019
My riff on this recipe is one of my favorite things to make and share. Sometimes I like to roast the eggplant in the oven (no salting and draining needed) to speed things up a little. I always, always add red wine to make a more robust flavor and add a little splash of something acidic - red wine vinegar, capers, a squeeze of lemon over the top, or sometimes even some preserved lemon. It's so good, and even makes for a perfect breakfast topped with eggs the next morning!
Austin B. April 9, 2019
I made this the other day, and I wasn't too impressed, it was way too sweet. I let it sit one day and am eating a bowl right now, and wow. Wow. One night of sitting completely changed this dish and made it absolutely incredible.
Deborah A. August 30, 2018
I never tire of trying a new ratatouille recipe. I originally fell in love with Janet Fletcher's recipe from her book, "More Vegetables, Please", a completely oven-roasted dish which adds black olives, capers, parsley and red wine vinegar. Still, I long to recreate the best-tasting version I've ever had in (of all places) Winchester, England. Perhaps this one will come close!
Nancy B. August 26, 2018
I've made it this way for many years. Great on it's own or served over pasta or polenta. Don't forget the cheese.
Jusika July 26, 2018
has anyone tried making a tart version of this? basically I am thinking of using puff pastry, and am wondering if it might be a better idea to make the ratatouille as is and spoon it all into the tart and then bake (or simply layer raw veggies in the pastry?)
lalf July 26, 2018
Make the ratatouille, cook it to a consistancy that's not too wet. Then bind it with 3 or 4 eggs, 1 Tb AP flour and a tsp b. powder. Follow instructions for making a Persian kuku / kookoo. Should be good.
Annie September 13, 2017
Is this a pound total for all veggies?
Nancy July 27, 2018
No, a lb weight for each vegetable. about 5 lb total (including tomato, pepper, eggplant, onion and summer squash).
Upsidedownpineapple September 9, 2017
This recipe was absolutely glorious. I doubled the ingredients and added a little thyme to the bouquet. It was wonderful served with a simple thyme, chive and Parmesan polenta for an elegant weekend supper.
Melissa M. August 13, 2017
Looks really pretty on the plate and delicious. My mother used to add chunked celery and sliced olives, so today in her memory I dared to add. Double win. Thank you for posting this recipe.
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