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Recipes that call for a half of a red or yellow pepper madden me. I know they add color but they are twice as expensive as green peppers. What am I supposed to do with the other half? I used 2 green peppers from my garden (next year I’ll plant a red and/or yellow pepper) along with homegrown eggplant and zucchini and it came out great. I did brown the sausage first and cut them into pieces. Browning adds flavor. Cutting into pieces adds servings.
Hi Chenille, I can easily find a use for those leftover peppers by chopping them up and adding them to salads, so good!
Note this recipe calls for 1/2 lb of peppers, not 1/2 of the fruit. Green peppers are under ripe Red/orange/yellow peppers. They are harder to digest. Worth the extra expense or time on the plant in my mind.
I do something similar. I roast vegetables separately instead of sauteing. Cuts down on oil. I put all vegetables along with a couple of sprigs of thyme and a couple of rosemary in a Dutch oven and roast at 350 for about 90 minutes. Add 1/4 C. olive oil, salt and pepper and mix. It works for me.
This is ridiculously good. I felt overwhelmed when I read the directions, but it wasn’t too bad in practice.
Would this recipe hold up well made the night before for dinner the next night?
Hi Sarah, it should still be fine the next day as re-heated leftovers.
Following this recipe results in the BEST ratatouille!! I have tried an easier/less labor intensive recipe and the results did not taste nearly as good as following this recipe.This is a recipe that I MUST fix a minimum of once each summer, and I like to freeze at least one batch so we can have a bit of summer goodness during the winter.Our favorite way to eat ratatouille is to mix in a package of chicken sausage, sliced, when reheating a quart of ratatouille and serving it over brown rice. YUM!Thank you for sharing this recipe from your dad.
This is almost exactly how my roommate taught me to make it when she got back from a summer in France. She spent a summer working for a family on Nice and learned to make ratatouille like this. We add herbs de Provence though and that is a key ingredient I recommend adding to this.
Elise there’s something about your cooking that grabs me. Im a haphazard pinner, I flutter around pinning what takes my fancy, no rhyme or reason ” ‘cept cuz ah laks it just then”. Then I noticed most of what I was pinning recipe-wise was yours! So Im a follower now. Nice one, cookie ! Keep ’em comin’ !
I am breaking a personal rule, posting a comment before I’ve actually tried a recipe. But after I read the reviews, I got excited about trying this one. I had ratatouille at a graduation party once and it was delicious. I love eggplant and veggies in general, and ratatouille is a delicious way to up your veggie consumption. So I got a recipe that was very laborious & included layering the sliced eggplant between paper towels and waiting. The results were underwhelming and after all that work, I never tried to make it again. That was 30+ years ago. But this recipe makes me want to try again. That and I planted six eggplant plants in my garden, so I need more recipes for the bounty I’ll be harvesting later this summer. Thanks for sharing Dad’s recipe! I will post again once I’ve had a chance to make it – and eat it, especially with a poached egg and some crusty French bread, thanks Brooklyn. Yum! :)
I use your blog for recipes almost on a daily basis, and I have to admit I was skeptical of this recipe, but because of all the great reviews I decided to try it. I also have never heard of anyone calling a pot of vegetables “luxuriously rich”. But that was accurate! Oh my goodness I was pleasantly surprised. Best way I have ever eaten vegetables. I served it as a main dish, topped with a poached egg and a side of warm french bread. Healthy, delicious, and hearty! Thanks!
does this freeze well?
Hi Ronda, I haven’t tried freezing it but my guess would be that it does freeze well. If you make it and freeze it, please let us know how it turns out for you.
This freezes very well. I always make a full batch and then freeze most of it in individual serving sized portions.Makes an easy quick dinner served over a baked potato.
We’ll just second everybody else – this recipe is worth the wait and the work! We followed it to a T, no changes suggested. Yum. Thanks, Elise!
Can you subsitute the bell peppers and the eggplant for anything?
Not if you want ratatouille. You could just leave them out and then you would have a lovely tomato, summer squash, onion and garlic dish. It would still taste great. ~Elise
I have made ratatouille for years but I was in the mood for something different. I had read all different recipes online & this one sounded interesting so I tried it. I loved it! One of the commenters had mentioned making pork w/it so I followed suit. I cooked my tenderloin to medium rare while the ratatouille was in the oven. I then finished it off in the liquid while reducing. It was amazing! I do believe this is my new & favorite ratatouille recipe. Thanks for sharing it with us.
I made this today, and I modified it with my quicker recipe by doing the veggies on the stove in a skillet, but when it was time to make the sauce I let it cook down by itself and then mixed the vegetables together. Other ways to eat ratatoui that I’ve found:
with pasta, cracked wheat or bulgur or barley.
This is such an amazing method for ratatouille – I made a couple of tweaks to the ingredients the few times that I’ve made it this year, but every time it turned out so nummy! This has definitely become my go-to method for Ratatouille.
I made this last night for my 8 year old half-brother because he requested it from the Disney movie Ratatouille. He loved it. Excellent recipe. Used canned tomatoes at the end because the vine-ripe tomatoes were not red enough. Delicious!
Anyone know how many this recipe serves? I’m have a huge party (of 20) and want to make enough.
It sort of depends on how big the serving. I would say 6-8, for rather small servings. It is quite rich. ~Elise
The liquid reduction really makes it happen. I did a second seasoning with more garlic and herbs at the end of the reduction and it really kicked it up nicely. I also took all the excess tomato liquid and added that to the reduction. to intensify the tomato aspect. The browning of the veggies on a large cast iron pan replaces the oven roasting well since this takes alot of time anyway. Some things are well worth the wait and this is one of them.
This was a delicious ratatouille. I changed it a bit:
Along with this dish I made a pork tenderloin marinated in beer, rosemary, and a bit of olive oil, salt, and pepper. After the pork had been marinating for a bit, I added it to the baking dish for the ratatouille. As a result the reduction was sweet and dark which imparted a great flavor to the vegetables – I will do it again this way. Also I added some spanish paprika for a bit of spice, as I live in Barcelona but am from Texas.