Ratatouillaise

Page: annmah.net/2015/08/10/ratatouillaise/

Cuisine: French | Course Type: Main Courses

(1 review)

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Recipe Reviews

A brilliant fusion of bolognese and ratatouille--and just as the farmers' market is brimming with all the vegetables. It's basically a two pot dish, with a good bit of chopping. I use a big dutch oven (which can go from stove top to oven) to saute the onions and garlic and beef. I use a good-sized saute pan for the eggplant and zucchini, cooked one by one and added to the other pot. It all ends up in the oven for a fairly long time but the result is really spectacular. It's great over couscous or pasta or rice; it makes a great topping for crostini and would certainly be good atop a pizza or rolled in a tortilla.

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