Ratatouille

Name: Ratatouille
Yield: Serves 4 to 6 as a side dish (Makes 7 cups)
Cuisine: French
Ingredients: 2 , large eggplants (about 2 - 2 1/2 pounds), cut into 1-inch cubes; 2 , large zucchini (about 1 1/2 pounds), scrubbed and cut into 1-inch cubes; 1/4 cup, olive oil; 1 , large onion, chopped; 2 medium cloves, garlic, minced; 2 , medium tomatoes (ripe), about 1 pound, peeled and cut into 2-inch cubes; 2 tablespoons, chopped fresh parsley leaves; 2 tablespoons, chopped fresh basil; 1 tablespoon, minced fresh thyme leaves

7 comments

Appears in Cook's Illustrated September/October 2001

SERVES4 to 6 as a side dish (Makes 7 cups)

TIME1½ hours, plus 1 hour salting

WHY THIS RECIPE WORKS

To maximize the flavor and texture of the vegetables in our ratatouille recipe, we handled each one carefully, salting and pressing the eggplant cubes to keep them from soaking up lots of oil, then roasting them in the oven with zucchini, w...

This is a members' feature.