Ratatouille

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We love ratatouille as a tasty accompaniment for lamb , beef or pork. Cooking the chopped vegetable separately makes a lot of difference, as the eggplant needs a couple more minutes than the tomatoes, and the onion and zucchini cooking times are in between. Love that there is no peeling, though I did salt and drain the eggplant slices while I chopped everything else, then chopped it last (so it does not soak up all of the oil Also, "chopped" to me for this was big chunks. I did not add the pepper, but I did use more garlic, fresh thyme and basil. The dash of red wine vinegar at the end is the piece de resistance!! It brings vibrancy to this dish and enhances all of the flavor of all the vegetables and herbs. So delicious.

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This recipe was delicious and flavorful. It was a little time consuming having to cook the veggies individually but it came out so good. My boyfriend said it was worth the wait.

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I loved this as I do all of her recipes! I added a little oregano because I love it. Thank you Melissa!

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Best ratatouille I've ever made. I always do all the veggies together and get mush! Doing each vegetable separate was a little more work, but well worth it. When put all together, you could taste each vegetable. I didn't cook it the full 20 min - maybe just 10 and I used dried thyme. The splash of red wine vinegar made it just over the top.

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Excellent paired with garlic chicken.

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So tasty and easy! I will add more tomato and basil next time and I added more eggplant than it called for. Also, I used dried thyme. So yummy!

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Made this last night for dinner with some fresh produce my mom brought me from Plant City...LOVED it! Incredibly flavorful for such simple ingredients. Will definitely make again!

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This was everybodys new favorite meal in my house!!!!! Made exactly according to directions. Great recipe especially when my hard to please family loved it!

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By far the best ratouille I've ever made and it could not be easier. There's something about cooking the vegetables separately and then combining all for the final simmer. I used a splash of sherry & white vinegar - I think the vinegar is a wonderful and distinctive touch.

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Phenomenal and so easy. Everything in the recipe, including the herbs were fresh from the garden. Only picked up the onion and garlic. I sat under a tree and enjoyed this dish for an afternoon brunch. I doubled the garlic, chopped up 12 basil leaves instead, and what topped it off was that touch of vinegar at the end........yum....fantastic. Sprinkled it with sesame seeds and invited company! Cooking the veggies separately works great. Thanks...........