Ratatouille

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It is absolutely wonderful! I used it in a crepe with a dribble of Marinara sauce, and a pinch of parmasian over each one. Yummy!!! Either way, everybody will love it.

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We just returned from France, where we had the best ratatouille ever. This recipe duplicated it as closely as any we found. The only ingredient not there was mushrooms, but our local farmers market had everything else grown locally we needed, and it was divine. We served it with trout dressed with an herb mix that we bought at LeHalles. Try this recipe, you will not be disappointed. We did not add the water, with the fresh tomatoes it was not necessary.

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Red pepper flakes give it a little kick- Love it!

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This was oh-my-god good. I actually had a couple of built-in shortcuts that cut way down on time. I had some frozen onion which had a high water content and so the onions softened much more quickly (but no harm overall and I used a can of fire roasted tomatoes so I could skip the whole step of cooking down fresh tomatoes. It didn't miss a thing- it was so good I kept wanting to go back for more even after I was full!

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Yummy. Great flavors and texture.

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I made it several times during the Fall of 2011 for myself and then made it for our first Hospital Auxiliary meeting in the Fall. It got good reviews and one lady took a large container home and wanted the recipe. Later in December when I cook for the Hospital Auxiliary for our Holiday Fair at the Fairgrounds I wanted a hot and healthy dish for our vegetarian friends (in previous years all they were offered was cold tossed salad. At the Fair one of our town doctors asked what was in Ratatouille, so I told him and also told him how healthy it was him. He bought a bowl and after he ate it came back and said how good it was. Two weeks later someone from the Aux. must have given his wife my phone number because she called me for the recipe. When I later saw the Doc in town he told me hers did not turn as good as mine, but I think she just might not have cook it long enough as Anne suggests. This recipe is Town-Tested and Doctor approved!

Annette Burr

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This recipe is wonderful. I loved how it tastes so good the 2nd and 3rd day after making it. i also added fresh parmesean cheese as a topping.

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Loved being able to use all these fresh summer veggies. Super easy, and delicious. A new favorite.

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it was so easy to make, taste is fabulous!!! I'll definitely make it again..

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Liked this ... cut down on the salt as usual with an Anne Burrell recipe and will dice the eggplant & squash smaller than half inch next time - this needed to cook for about 40 minutes with a lid to soften up. Also threw in a can of white beans at the very end. the produce was farm fresh ... picked today so it couldn't have been more healthy!