Ratatouille

Great recipe for a base for ratatouille. I used a can of tomato sauce and a can of diced tomatoes instead of the plum tomatoes. I also used two small zucchini instead of one. Any color bell pepper will work. I used a green one. Being from Texas, I might use a poblano the next time. I also added oregano and a small amount of fresh curry powder. Chili powder or Taco seasoning might have been good too.

Served my ratatouille with couscous for a delightful summer meal. Thanks for the recipe!

Very good. Served it over whole wheat penne.

I was looking for something different to do with eggplant beside eggplant parmigiana. Your idea to add sausage to this is a great idea. That's what I am going to make tonight. Thanks!

I actually wanted to give it 5 stars but for some reason that is not possible.

First time I've ever tried ratatouille. This recipe was easy and very good. I did not have the plum tomatoes so I used one can of diced tomatoes. My husband, who said he had it once before but didn't care for it, actually liked it and said it was very good. Think I'll add sausage to the leftovers for a little change up. This recipe was much easier than others I looked at.

I love to work w/recipes and add my own touch.I added these things together,sautéed them,and,added some fresh spinach leaves as well.Then I'll add some cheese and have it over quinoa or brown rice for a healthy meal.Can also substitute cheese w/soy cheese if a vegan.

This sounds wonderful. The flavors stay true and you can savor each one in the dish. Thank you.

But most people in France also transfer to the oven? after cooking the vegetables one at a time. Is that not so??? It always tastes better after it has been left cooking for several hours well that's the way I have had it prepared for me in France.

I enjoyed this dish very much although I did prepare it with a different spin. I browned 4 ounces of ground round along with the garlic and onion first, and then followed the rest of the recipe. I added a bit of water as well and scraped the bits from the bottom of the pan. It made a wonderful casserole-type dish with a nice gravy around the vegetables. I omitted the salt completely and used fresh Roma tomatoes. I will definitely be making this again.

Because fresh tomatoes aren't as good in the winter. They have less flavor and an inconsistent texture when they're out of season, so sometimes going with canned is going to get you a better flavor.

I used the ingredients here, but cooked it a little differently. I sauteed the garlic and onion, then added the bay leaf and tomatoes and let it cook. Meanwhile I sauteed the eggplant and zucchini separately,and then put them in the tomato mixture with the basil and bell pepper, and cooked it for 15mintues over low heat. I served it with a lightly seasoned boneless chicken breast. It was pretty good.

I thought you couldn't eat bay leaves. that they weren't good for your stomach.Is this wrong?

this is not the real ratatouille - if you want the truly real ratatouille (from Nice, my hometown) you cook all the vegetables separatly and then add them together into the cooked tomatoes/onions/garlic/thyme - and simmer another 15 mn low flame - voila ! bon appetit ..(better with fresh tomatoes, but in winter I use san marzano peeled tomatoes with tomatoes concentrate)

I don't think you need to write a review to actually give any star rating. I've done this French dish many times,and it is good. I saute the veggies all individually, and put them together at the end. Time consuming, but it is much better

thinking the same things!

why is there a tip about substituting low salt canned tomatoes for regular style, for a recipe that calls for fresh romas?...and where are the reviews that generated a four star rating?