Ratatouille

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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...........

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I've always found it hard to get all the veggies the right texture when cooking by addition to the same pot. Cooking each veg separately is a terrific way of preserving the unique taste and texture of each one and yet the flavors marry wonderfully in the last 20 minutes. I'm not a big eggplant fan but I grow them in my kitchen garden every year just for ratatouille and the occasional moussaka.

A tip for keeping the eggplant from soaking up too much oil - cut it up and salt generously with kosher salt, let it drain 30-60 minutes. Rinse thoroughly, pat dry, and then make sure the oil is nice and hot when you first add it to the pot. Stir quickly to coat all surfaces of the eggplant, then turn down heat to medium and keep stirring/tossing until it's cooked the way you want it. Most of the oil you started with will be absorbed so don't use more than the 2 Tbsp to begin with.

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This was the best ratatouille I have ever had. Cooking the vegetables seperately was more time consuming but it really did make a difference in both taste and texture. I used dried herbs instead of fresh because that's what I had on hand. The only other change was that I added about 1/2 cup of tomato sauce because I had some in the fridge I wanted to use up and I wanted a saucier stew. As a bonus, this really was a money saving dish because I got all the vegetables at the local farm stand for less than $5. Definitely will be making this many more times.

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This is the most delicious Ratatouille I have ever had, it is SO good. I just love it and so does my family. Thank you very much!

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I never liked ratatouille, but was assigned to make it for a covered dish event. So I used this recipe. Glad I did because now I am a dedicated fan. I've made it for my family, too. and they are now ratatouille converts. Thanks for a really good dish, Melissa.
I have used yellow summer squash in place of the zucchini and dusted on a grating of good Parm as a finishing touch. I love that the dish is so forgiving and versatile.

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Great dish, but modified it to my own taste.
Instead of the vinegar, I use 1/2cp red wine, I also used canned stewed tomatoes with the juice,& 2 tbles tomato paste.
I also cooked it on my stovetop in my dutch oven, then placed it on the oven on 325 for an hour. It was perfect. I served it with grilled shrimp...makes a great dieters dish

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Never made anything like this before. Easy, looks very fancy, and good!

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Very tasty, love it will make this for a great get together with friends,
Sandra

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I learned in making this recipe that I'm NOT a fan of eggplant but that is definitely not the recipe's fault. All the other components were amazingly good and I brought the leftovers to a work potluck (an entire 13x9 dish filled to the brim and it was GONE IN MINUTES in my department of 12 people and everyone was begging for the recipe. I would do this again without the eggplant personally, but it was definitely loved as is by over a dozen people.

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I've never had a good Ratatouille until this recipe. The veggies were cooked perfectly, but not overdone and there was just enough sauce (almost none.