Ratatouille

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Appears in Cook's Illustrated September/October 2001

How do you transform an oily, bland vegetable stew into a brightly flavored ratatouille? For starters, heat your oven to 500 degrees.

SERVES 4 to 6 as a side dish (Makes 7 cups)

TIME 1½ hours, plus 1 hour salting

Ratatouille

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, w...

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