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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

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Notes about this recipe

  • 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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