Ratatouille tian (Tian ratatouille) from The French Market Cookbook: Vegetarian Recipes from My Parisian Kitchen by Clotilde Dusoulier

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Notes about this recipe

  • Cathyschuh on July 05, 2022

    I had the fresh herbs and used them, baked with some white wine and then a spritz of olive oil at the end for some browning. Added mushrooms to the mix. Excellent and I can see eating this through out the week with pasta, in a grilled sandwich, a wrap, with an egg on it.

  • mjes on May 04, 2018

    This is a simple tian recipe using pre-mixed herbes de Provence rather than seeking out fresh herbs. It does have the unexpected addition of sage; I was suspicious but one bite made me a convert. I prefer to use Japanese eggplant here as it keeps the slices of similar size for filling the dish. I am more familiar with ratatouilles that have garlic and bell peppers (and maybe fennel), but this simple recipe is so good that I'm glad to call it ratatouille.

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