Parsi Ratatouille

Preparation info

  • Serves

    6 to 8

    .
    • Difficulty

      Complex

Appears in

My Bombay Kitchen

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