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I've been a ratatouille fan since living in England decades ago.. It was my go-to off the pub menu.. Of course there it had lamb as the protein...The prep in this is the only time consuming element.. Like a lot of us.. I'm trying to be a smarter eater thru the winter.. I cook this sort of thing in my cast iron wok that additionally has a lid.. If you minimize the amount of oil you use.. there's not much else that's "bad" for you...I chopped my shrimp to spread it further.. and ate it with a spoonful of cottage cheese. Great way of using up your vegetable bin as well! Thanks loof!!

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'nora January 24, 2013

Wow, we really loved the flavor of this dish. I used two Chinese eggplants and a bit less of the other veggies. I served it over a bed of quinoa and will definitely make it again!

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CaliforniaJan January 10, 2013

I really enjoyed this dinner - thanks for posting. I used what I had on hand - 2.5 japanese eggplant, one zucchini, onion, garlic, mixed fresh tomatoes, fresh corn cut off the cob, red and green pepper, fresh herbs (lemon basil oregano thyme) and it was great. We served it over a bed of Quinoa. What a healthful dinner?! Thanks so much!

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Gidget265 August 06, 2012

I halved this (supposedly enough for 4 or 5) but the two of us ate it all-I think it'd have been a very light meal 5! It was really, really yummy and came together very easily. I like a moist ratatouille so used a whole can of tomatoes in the half recipe (perfect for us) didn't have any parsley, so used basil instead, and served a wedge of lemon with it (that was great with the shrimp!). We ate this over ziti.

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JustJanS July 09, 2011

GREAT HEALTHY COLORFUL TASTY recipe! I only used 2T of olive oil and didn't peel the tomatoes. I also used about 1tsp each of the herbs. This was easy and made a ton! Made for the Photo tag game.

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Engrossed December 04, 2007
Shrimp Ratatouille