Ratatouille

Published September 1, 2001.

Why this recipe works:

To maximize the flavor and texture of the vegetables in our ratatouille recipe, we handled each one carefully, salting and pressing the eggplant cubes to keep them from soaking up lots of oil, then roasting them in the oven with zucchini, which caramelized the flavors and allowed the… read more

To maximize the flavor and texture of the vegetables in our ratatouille recipe, we handled each one carefully, salting and pressing the eggplant cubes to keep them from soaking up lots of oil, then roasting them in the oven with zucchini, which caramelized the flavors and allowed the vegetables to retain their shape. We sautéed the garlic, onion, and tomatoes and then tossed in the roasted vegetables, stirring in the chopped herbs at the very end.

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Makes 7 cups, serving 4 to 6 as a side dish

For the best-flavored ratatouille, we recommend very ripe, beefsteak tomatoes.

Ingredients

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