Southern ratatouille from Smith & Hawken Gardeners' Community Cookbook by Victoria (Jenanyan) Wise

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

  • Breadcrumbs on March 25, 2012

    p. 268 I’ve been craving ratatouille and I loved the idea of a Southern version so when I spotted some fresh okra at the market I decided right away that I’d make this. I’ve never included okra or mushrooms in a ratatouille before so I was keen to see what impact they had on the final dish. While we liked this dish hot, served atop turkey burgers we absolutely loved it in the days that followed when served at room temperature as antipasti. The okra didn’t impart any distinctive flavour though it did serve to thicken the dish per usual. My mushrooms were king oyster so they did add a nice, meaty textural element. A very good ratatouille indeed.

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