Ratatouille from The Art of Simple Food: Notes, Lessons, and Recipes from a Delicious Revolution (page 322) by Alice Waters

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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

  • Eat Your Books

    See recipe for variations.

  • kysia_xjs3fi on April 23, 2026

    The last time we made this recipe we grilled the main ingredient before melding them together. It was really yummy. We follow the instructions most of the time.

  • Rinshin on July 09, 2024

    Very satisfied with this simple ratatouille. Also added rosemary and served over cheesy grits.

  • Kjohns101 on January 15, 2024

    This a very good ratatouille recipe. The layering process adds lots of flavor. Sometimes I add some canned marzano tomatoes to up the tomato flavor.

  • jzanger on October 19, 2018

    This is a very good basic recipe, not overly complicated, but very flavorful. Be sure to season as you go along because it will take more salt than you may expect by the time all the veggies are in the pot. I used a large 5 qt. saute pan and it was exactly the right size.

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Reviews about this recipe

  • Food52

    A genius recipe....ratatouille that fusses only where it needs to fuss (over the eggplant), and adds a few smart, modern details.

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