Yield: Yields 5 to 6 cups
Servings: six to eight
This ratatouille takes a bit of time, but the deep, rich flavors are worth the effort, and it yields enough for delicious leftovers. Try it in a Provençal Vegetable Tart or White Bean & Ratatouille Gratin.
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Make Ahead Tips
This ratatouille is delicious when made a day or two ahead. Just store it in the refrigerator and bring it to room temperature or gently heat it in a baking dish in a low oven before serving.
If the juices in the pan look black and burned at any time, rinse the pan with water and wipe it out. If not, leave the cooked-on juices in the pan; they’ll add flavor to the final dish.
I kept wondering what I was missing when it came to ratatouille. I always found it bland & boring - I wanted to like it because the ingredients are so healthy. And, then, I found this recipe. Wow. It's amazing. To speed things up, I sweated all the veggies first, and then browned them. The flavour is still fabulous. I'm planning to serve this on the weekend, so will add the fresh herbs at the last minute. I suspect it will freeze well, provided the herbs at ended at the end.
It took me three hours from prep to finish and it was worth it. Dee-licious!I read that others used more than one pan to speed up the process, but I wanted the flavors to meld in the same pan. I sliced up some pre-cooked polenta, baked it and put the ratatouille over it!
I don't like eggplant much but a neighbor gave me a bunch. I have to say I did like this!
This is a real winner. I don't usually like the traditional ratatouille but the layering of favors really makes this a winner. We'll have it as a dinner side dish and tomorrow in a baguette with drizzled olive oil for lunch or dinner. Yummy. The work is really worth it.
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