As a life-long lover of what we always just called "mom's eggplant casserole, this is an over-the-top ratatouille! A bit labor intense, but worth it! Due to lack of space, I put the sauteed veggies in a single bowl and added them back, juices and all, to the canned tomatoes I'd let simmer to thicken. The addition of lemon really brightens this dish, but I didn't use mint as it can be overwhelming.....maybe next time. This is delicious on pasta, bruschetta, or as a stand-alone, stand-out side dish!
This is SO worth the effort! The veggies take on a richness that makes them taste completely indulgent. I agree that two or three pans at once makes a difference in prep time. Make enough for leftovers: slather on a sandwich, top a puff pastry, toss with pasta.
So worth the effort. One only has to make this dish to be reminded how amazing vegetables truly are! I added sautéed quartered mushrooms to the veggies part and a healthy dose of red pepper flakes to the sauce while it reduced. Lots of good yum-yums in this dish! Would make with 2-3 pans to shorten the process next time. Lovely over wholewheat pasta, second day left overs for lasagna.
Except for the onions and garlic, made this with produce and herbs right from our garden. I chose the two pan method, made the cooking time a lot quicker. Served with a simple roasted salmon filet-and ate the rest afterward on crackers. Delicious!
Wow is this good. I did substitute one can of diced tomatoes for fresh (I just added to the colander the whole can without draining). I didn't add mint since for this type of dish I think that the flavor is too much of a contrast.
It's work but so good that I end up eating half of it straight out of the pan! I was recently served ratatouille the other way (i.e. all veggies cooked together) and it literally paled in comparison, washed out and mushy. This beats it by a mile!
To much work for what you get. I am sure there have to bee and easy recipe.
I have made this a few times and I find I only glance at the recipe now to get the general idea. It is always delicious. I have 2-3 pans going at once to shorten the prep time.
I then cook smooth pasta sheets and make a little plate lasagna for each person with a sprinkle of cheese between each layer. Usually 2 pasta sheets per person starting with a little rataouille then a pasta sheet, then cheese....
Magnificent presentation of late summer and autumn vegetable bounty that always receives raves from those to whom it is served. This has become a staple in our Labor Day Party buffet menu (we triple the recipe). It is especially nice and hearty for the vegetarians on the guest list. Other than leaving out the mint and increasing the basil by the same amount, we follow the recipe exactly.