Other links in this category
  • Ratatouille
    Adapted from Julia Child's Mastering the Art of French Cooking (Volume 1), Knopf, 1971.
  • Ratatouille
    Vegetable soup with basil, oregano, and thyme.
  • Ratatouille
    SautA©ed vegetable casserole based on roasted eggplant.
  • Baked Spiced Ratatouille 
    Eggplant, zucchini, onion, and canned tomatoes, seasoned with garlic, orange zest, cinnamon, and ginger, and baked into puff pastry.
  • Ratatouille
    Traditional recipe from the South of France, with preparation instructions for one-pot and separate cooking of each vegetable.