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Ratatouille Recipe

Ratatouille

Recipe courtesy Craig Claiborne

Show: Cooking Live

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (7)

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Average Rating:

Total Reviews: 7

Showing 1-7 of 7

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  • on March 14, 2010

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    This was my first ratatouille and I was extremely happy with the results. My family loved it and I used a little bit that was leftover to make a dip. I added 4-6 oz Greek yogart, a little garlic powder, onion powder, cumin, cayanne pepper, lemon juice, olive oil, salt and pepper to taste and blended in the food processor until chunky. Served with toasted pita chips and it was yummy.

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  • on January 31, 2009

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    Craig Claiborne's RATATOUILLE was very simple to prepare & was delicious I only used 1 heaped Tablespoon to stir into the eggplant, zucchini & capsicum The NEXT DAY the DISH tasted EXCELLENT after the flavours had a chance to "meld" I WOULD reccommend this Ratatouille to any cook looking for a great easy recipe that tastes FABULOUS
    Craig Claiborne's CHINESE COOKBOOK was my first ever cookbook I bought when I lived in USA in the 1970s when I was in my twenties WHAT A GREAT CHEF he was. I did not know of his passing but I suppose I was only 23 when I first heard of him & he was much older than me & now I am in my late 50's AT least his GREAT RECIPES WILL LIVE ON THROUGH HIS BOOKS

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  • on February 17, 2008

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    I like ratatouille because it is unique and it's delicious.

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  • on August 05, 2007

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    For my first time making Ratatouille, this recipe was great and easy to follow.

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  • on May 12, 2006

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    This is a great recipe, a classic from France. I added some herbs, like thyme, oregano and basil too. Bless Craig Claiborne,who's left this world, and thank you Sara for letting people know about him

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  • on January 11, 2005

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    This is the best ratatouille recipe that I have found.

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  • on December 21, 2004

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    I used this recipe for a crepe filling and also for a soup that was actually even better. The was no stock, it was all vegetables. Hey now.

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