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Ratatouille

In this video, you’ll see how to make ratatouille, the classic baked casserole starring the sunny Mediterranean’s tastiest vegetables, including eggplant, zucchini, and tomatoes. Check out LYNETTE’s 5-star recipe for Ratatouille. This healthy vegetarian recipe is a great side dish, but it’s hearty enough to be a main dish served simply with French or Italian bread for soaking up the olive oil.

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Comments20

  • Geneva Greer Pratt

This sounds like a great healthy recipe except way too much salt. I would not use any salt. The parmesan cheese has plenty of salt already. I would add pepper and possibly other herbs. Yes, and cook the garlic last. I also would salt the eggplant and let set for approx. 10 to 15 min then rinse off salt. Cooks much better and faster this way.

  • Cat Door

I do it this way: Slice the onion, saute in fry pan until golden. Add garlic near the end to just soften. Mix this with the chopped tomato. Set aside. Pick fresh herba, wash them and cutinto small pieces. We like basil and oregano, but thyme, marjoram, sage, chive, lavender, sage, etc., all are fun to try. Put on the layers. There is NO reason to salt any of them. I use less salty cheese grated and mixed with parmesan. This way I get the flavor of parmesan. I used medium cheddar. I did not put it on each layer, but just on the top. Note: Mushrooms are OK, but they are not traditional, and I omitted them. Sometimes I add a couple of chopped hot peppers with the tomato at the top. I mixed up the onion, tomato, garlic and hot peppers together as top layers. Just before putting cheese on top, I mixed up a little red wine, some olive oil, a little bit of salt, the herbs and poured it over the whole top. Then I put the cheese mixture on. I tried it putting the cheese on the last 10 minutes, and we prefer it that way. This is a matter of taste.

  • Sallie Tierney

I would salted, drained, and patt dry zukes beforehand. Agree there is way too much salt - and where are the pepper and herbs?