3 Reviews

By the end of the cooking, the eggplant had turned to mush, while the squash/zucchini was still a bit crisp. Cooking the dish more would've made the eggplant soupy; cooking it less would've made the squash too uncooked. I realize many prefer a more mushy ratatouille, but the disparity of doneness here between ingredients prevented that textural harmony that makes ratatouille such a great dish. Still, tasted fine.

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jonhalkyon June 16, 2015

Absolutely great & delightfully French! I cut the recipe in half & it still made alot, so I caution you if you choose to make the whole thing you'll have a ton to eat off of. ;-)

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SamiBTX July 18, 2009

This recipe was a delight---to make as well as to eat. Very subtle flavors of herbs; flavorful blend of veggies--added to the skillet in perfect order and cooked to perfection. NO changes to suggest! :-) Loved it! BTW, I didn't seed the tomatoes, either. LOL

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Caroline Cooks June 25, 2008
Classic French Ratatouille