TASTE TEST: Ratatouille Simple, Flavorful
Posted: December 9, 2009 at 3:24 a.m.
Ratatouille may not be the prettiest dish in the kitchen, but the hearty vegetable stew makes a great winter dinner.
The recipe is from “Cooking A to Z: The Complete Culinary Reference Source,” edited by Jane Horn. Ratatouille is an unassuming provincial stew of eggplant, red pepper and tomatoes (and oftentimes zucchini, though this particular recipe doesn’t call for it). I couldn’t find a 1-pound can of tomatoes, so I used all of a 1-pound, 12-ounce can and upped the spices; I think the essential flavor was maintained.
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Life, Pages 13 on 12/09/2009
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