Ratatouille

Made my taste buds smile

THE GORDONS - February 22, 2008 06:36:28 PM PST

It was great the first time I made it and even better the second time because I left it cook onj low heat all day, wow

3 of 3 found this review helpful.

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What a Way to Ruin Rataouille!

Sandy - May 5, 2008 01:36:50 PM PST

Ratatouille is a wonderful low calorie, low fat dish. This recipe bumps up the fat and calories tremendously by adding way too much oil. It's not necessary at all. I make fat-free ratatouille just by stewing everything. The taste is just as good, it's just as satisfying and savory, but without the fat. Try it!

5 of 8 found this review helpful.

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Too Much Oil and Salt

Fred C - May 5, 2008 04:41:54 PM PST

If you layer everything in the same pot, you can cut the salt/ oil in half easily. Just do not burn the garlic when you fry the onions and peppers etc. Then add tomato sause and bring to boil. Put the eggplant in last and simmer for a hr or so. The eggplant will still be a little meaty.

2 of 2 found this review helpful.

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salt

it's me - May 5, 2008 01:06:47 PM PST

just a bit too much salt and oil for me

2 of 3 found this review helpful.

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Delicious!

tabithia4pants - July 2, 2008 12:56:02 PM PST

This ratatouille recipe was easy and delicious to make! The base for the recipe, a tomato sauce, was so good I would use as a regular marinara. I thought this recipe was really good, and my only suggestion is that it be cooked for longer than an hour, the longer this recipe is cooked, the more the vegetables soften and really provide a terrific flavor. This is definitely a long day cooker for me. Also great with whole wheat pasta and grated parmesean cheese, can be served with rice.

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