Roasted Ratatouille with Eggs and Cheese

Very Tasty- and a correction to a previous entry...

ms_blue0909 - January 15, 2008 03:37:13 PM PST

The word Ratatouille comes from "touiller," which means to toss food. Ratatouille originated in the area around present day Nice. It was originally a poor farmer\'s dish, prepared in the summer with fresh summer vegetables. The original Ratatouille Niçoise used only courgettes (zucchini), tomatoes, green and red peppers (bell peppers), onion, and garlic. The dish known today as ratatouille adds aubergine (eggplant) to that mixture.
French ratatouille is usually served as a side dish, but also may be served as a meal on its own (accompanied by rice, or simple French bread). Tomatoes are a key ingredient, with garlic, onions, zucchini (courgettes), aubergine (eggplant), bell peppers (poivron), some herbes de Provence. All the ingredients are sautéed lightly in olive oil.

Just a FYI for whomever wrote that this recipe included rat...

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Very Good

Ronni H - January 6, 2008 11:04:14 AM PST

This is a favorite. If you\'re concerned about calories, use sliced mushroom, browned, on top instead of eggs and cheese.

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wonderful!

xiantra17 - January 27, 2008 05:42:56 AM PST

i love it!

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Very good

noranott - February 19, 2008 02:10:17 PM PST

This turned out very well. I would say that I used a medium onion, eggplant, and zucchini, rather than small, as the recipe said. I think I roasted them for a little over 30 minutes, rather than 40. I also topped with grated parmesan cheese rather than mozzarella. I thought that the egg on top was going to be weird, but it was actually rather good. I ended up having to put on the broiler to cook the eggs, which took a while. But it turned out very well!

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No mistake in the recipe

sweetjam - February 11, 2008 02:00:22 PM PST

The extra 2 Tablespoons is for the 4 slices of bread at the end of the recipe. You put 1/2 tablespoon on each slice before placing your egg/veggie mixture on top. Gonna try this, but I\'m not sure the skids will like.

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Can

marie-lois - January 25, 2008 06:28:22 PM PST

Finally, a recipe that lists all the ingredients I have or am able to get! Well, I\'ll be serving this scrumptous dish to my kids tomorrow as they\'ve nagging me about it ever since they saw the cartoon itself. It\'s a surprise I know they\'ll love and it\'s worth a try! Am so relieved!

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Burned Disaster!

AZ crazy - February 11, 2008 02:23:11 PM PST

Roasting the vegetables at 400 degrees for 45 minutes incinerates them! At this temperature, they are done after about 20 minutes, at most.

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nathan.paladin - February 11, 2008 02:13:14 PM PST

"Uncovered" cooking is crucial to this - otherwise the eggplant turns to mush. The review that suggests saute is also accurate, but again, uncovered. This is a classic, that I enjoyed using as the vegatable du\'jour in multiple locations - the eggs are a nice addition, but not part of the classic ratatouille. Enjoy it as a side dish with veal chop or rack of lamb as well.

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yummy

dre1207 - March 19, 2008 09:13:28 PM PST

This was delicious!!! Although i would recommend scrambling your egg before dropping it in the ratatouille...it was kinda weird biting into cooked egg yolk. But other than that, it was sooo good!

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Sounds good

coco - January 6, 2008 10:09:48 AM PST

It has all the ingredients I have right here at home, except the fresh eggplant. Easy enough. Going to try it tonigt. Sounds delicious and hearty!!!!

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Errata: Ingredients.

G. - January 28, 2008 07:30:47 AM PST

The ingredients list its says: "- 2 tablespoons extra-virgin olive oil" TWICE !
(on the 6th ingredient, and on the last one).

Any way, its seams to be delicious !.

:)

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