In France, we make ratatouille all year round and serve it with white rice, or as a side dish for fish or meat.
My children are not very fond of the eggplant skin, so sometimes I peel them for this dish.
Very good flavour and easy to prepare. Fresh local summer vegetables make all the difference! Made as written except I didn’t add tomato purée. I did add a summer squash I had no other plans for. I also added a can of drained chickpeas for a little protein. But it would have been equally delicious without my additions. The eggplant is what really sets this dish apart. Yummy & thumbs up from this family! - 18 Aug 2018 (Review from Allrecipes USA and Canada)
Made this for dinner and it was wonderful! A few hints that might be helpful: this makes A LOT! I cut the recipe in half and it still required me to use my large (14”) iron skillet to fit everything and there was still plenty. The cooking times I thought were a little long. You should simmer 15-20 min covered and then remove lid and simmer about 15 min more. I used the optional tomato pureé. Also the ingredient list includes fresh tomatoes but they are not included in the directions. Just toss them in with the eggplant and zucchini. Make sure to use Herbs de Provence! It’s what makes it taste so good! I sprinkled with Parmesan cheese to guild the Lilly! - 05 Aug 2018 (Review from Allrecipes USA and Canada)