Skip to main content New<> this month
Get the Allrecipes magazine
Ratatouille
Reviews:
October 16, 2007

Hey, ive made this recipe quite a few times now, and i think that with these improvements, you could have a 5 star dish: 1) Fry the onion with the aubergine and garlic. Otherwise the onions still stay crunchy when youve got them out of the oven. 2) You dont have to layer it if you dont want to. Its just if you need to be particularly careful over presentation. 3) In the last 5 minutes of cooking, take the lid off the casserole dish, to allow the parmesan to brown slightly 4) Leave the casserole lid off for the last 15 minutes of cooking, to try to evaporate the liquid that stores up at the bottom of the pan. Otherwise, you'll end up with a rataouille soup! Anyway, thanks for sharing!

  1. 1131 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars