Parsi Ratatouille

Preparation info
  • Serves

    6 to 8

    • Difficulty


Appears in

By Niloufer Ichaporia King

Published 2007

  • About

Some summers ago, we were fooling around with farmers’ market trophies—ridge gourds, yellow squash, small eggplants with tight, bright purple skins, peppers and tomatoes in a range of colors. My chef friend David Tanis walked in on the scene of a large wok full of simmering vegetables and said, “Oh, ratatouille Parsoise!”

The idea is to combine the ingredients for a conventional ratatouille but to