Ratatouille (Eggplant casserole) from Mastering the Art of French Cooking, Volume One by Julia Child and Louisette Bertholle and Simone Beck

  • green peppers
  • eggplants
  • garlic
  • onions
  • parsley
  • tomatoes
  • zucchini

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mharriman on April 30, 2020

    Delicious. I’ve always wanted to try this Julia Child recipe and today’s rainy/Stay at Home day was a perfect one to spend time in the kitchen. From start (chopping eggplant, zucchini) to finish, this only took 80 minutes (correction from earlier) and was well worth the effort. I appreciated the step by step instructions. Mise en place helped make for smooth cooking. Husband loved this dish. It went well with pan sautéed halibut, baguette, and Pinot noir rose wine.

  • Surfwench on October 02, 2016

    30 years and I've not been able to improve on this recipe. Everytime I take shortcuts or detours the results are just okay. Best lunch in the world next day.... room temp with a squeeze of lemon and a sprinkle of sea salt.

  • vickster on August 19, 2012

    This recipe is a bit fussy, but the ingredients are basic and it is worth the effort. Sauteeing each vegetable separately helps them keep their distinct identities and flavors. Next time I am going to use a better olive oil instead of my every day cooking olive oil. As "adrienneyoung" states, it will benefit from the flavor.

  • veronicafrance on December 05, 2011

    The method may look like too much work compared to other recipes for ratatouille, but it is worth it. The result is superb. I always make lots, because it improves with keeping, and freezes well too. Good hot or cold, with lots of good bread. Note, I always use red peppers rather than green.

  • adrienneyoung on August 24, 2011

    fiddly, but really great. I've made it a couple of times now and it's as soothing to eat as it is to cook. Not diet food, though: best made with a shocking amount of good olive oil.

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