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  • Ratatouille
    SautA©ed vegetable casserole based on roasted eggplant.
  • Ratatouille with White Beans
    SautA©ed vegetables, pre-cooked beans, with oregano, parsley, and red wine vinegar.
  • Summer Vegetable Ratatouille
    Squash, bell peppers, and fresh thyme to the standard base of eggplant, zucchini, and tomatoes.
  • Ratatouille
    SautA©ed vegetables with white wine, thyme, basil, and lemon, to serve hot or cold.
  • Ratatouille
    Adapted from Julia Child's Mastering the Art of French Cooking (Volume 1), Knopf, 1971.