I am trying this recipe today and I thought I'd share since I read someone saying it was a bit bitter. That is from the eggplant. If you first chop and soak eggplant in salt water for about 30 minutes it takes that bitterness out of the eggplant and makes dishes with eggplant super enjoyable. Hope this helps!
Boy was I glad to find this recipe! It was delicious easy low calorie and authentic. My family likes things a little spicy so I made a the following additions: an extra pinch of both red and black pepper 1 Tbsp of fresh garlic double the amount of Italian seasoning and a sprig of each of fresh herbs- parsley marjoram basil and oregano. I think the original recipe would be good as well maybe a bit bland for us. Thank you for sharing this recipe. It is our new favorite!
Did the original recipe and some additions. Added organic cauliflower green cabbage real organic tomatoes instead of canned and pressed garlic instead of powder. Excellent. Will make amaranth as a side with this.
I also made this in the crock pot. I used a little more zucchini and eggplant than called for turned out great. It's really better the next day or two. I toasted some thin slices of ciabatta on the grill put this on top along with chopped pepperoni and mozzarella cheese. Put under broiler for a minute or two. Excellent! Hubs wants it again this week! I'll serve it with a big Italian salad. Can't wait! Thanks for the recipe!
Delicious, healthy, and satisfying all in one meal! I used the crockpot method and made the dish twice...both times i got rave reviews from my family. I did not have yellow squash to add but it didn't matter, it was wonderful. I like to serve it in a bowl with a 1/4 cup light ricotta on top...mmm will be making this many times for sure! Thanks for the recipe!
Very good. A little runny. Next time I might try draining the tomatoes a little.
At first I thought I added too many veggies because the pot was near full. Once it started to cook down the amount of veggies was right on the money! Recipe was delicious and my house smells amazing!
I have never had ratatouille in my 20 years of life until recently and since then I've been dying to try and make it myself. I love how simple this recipe is just veggies and seasoning. I used fresh diced tomatoes and red and yellow peppers instead of zucchini as well as some cabbage and cremini mushrooms. Even my squash hating meat and potatoes of a guy father liked it! The giant kettle was nearly gone within a few hours! Definitely a good recipe to have in your back pocket!
Pretty good....but I felt it was a little bit bitter....great way to use fresh garden veggies...and thats what I did...was gifted eggplants zucchini yellow squash and peppers.....thanks!
As written this recipe is just okay and BLAND. With that said it is a solid foundation for a much better recipe with personalized tweaks as you will read in a multitude of reviews for this dish. For my personalization I added a tablespoon of italian seasoning a half-tablespoon of dried parsley a full teaspoon of garlic powder and at the end with the tomato paste I added a splash (about a tablespoon) of red wine vinegar. I also peeled my eggplant to save time on the salt soak and removing the bitterness. I also cooked this using the submitter's suggested crock pot method and this method is a solid one for prep set and forget.
