Ratatouille from The Meat Lover's Meatless Cookbook: Vegetarian Recipes Carnivores Will Devour by Kim O'Donnel

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

Accompaniments: Quickie couscous-chickpea salad; Quinoa chickpea salad

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

  • emfass on January 15, 2026

    I used six skinny Asian eggplants and roasted them on two sheet pans. (Almost ate them all before mixing them in at the end ‘cause they were so damn tasty.) I used storebought tomatoes on the vine and thought they would be okay ‘cause they smelled good in the store, but when I started chopping them up and tried them, they still tasted like every other awful unripe beefsteak I’ve ever eaten. I ended up using both a can of tomatoes and the ones I’d bought, and then picking out the biggest chunks of the fresh tomatoes before I served any of it. :( Just stick with canned next time unless you're making this in the summer.

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