Preparation info

  • Makes

    4 to 6

    • Difficulty


Appears in

The Savory Way

The Savory Way

By Deborah Madison

Published 1990

  • About

Although they agree in essence, recipes for ratatouille all have their characteristic quirks and variations—the vegetables are individually sautéed before being combined or not; they are cooked on the stove or baked in the oven; only pure olive oil is used, or it is mixed with peanut; the onions are sliced or finely chopped; and so on. What I like to do is sauté each vegetable separately and then combine them in an earthenware dish and bake them slowly in the oven until they are meltingly s