Preparation info

  • Serves


    as a First Course
    • Difficulty


Appears in

The Country Cooking of France

By Anne Willan

Published 2007

  • About

The components of classic ratatouille — eggplant, zucchini, onions, tomatoes, and bell peppers — flourish quite far north in France, but somehow this stew always tastes more vivid along the Mediterranean. The seasoning typically includes generous amounts of garlic, with herbs and spices depending on the cook’s taste. Elizabeth David, author of the definitive French Provincial Cookery, preferred coriander see