Preparation info
  • Serves


    • Difficulty


    • Ready in

      50 min

Appears in
Students' Cookbook

By Sophie Grigson

Published 1993

  • About

When made properly, ratatouille is one of the most outstanding vegetable dishes in the world. It’s every bit as good cold as a first course, or hot as a side dish, or even as a main course if you poach an egg or two in it as it simmers on top of the stove. Never try to rush the cooking of ratatouille — the secret of success lies in long, gentle simmering. If you want to make double or even treble quantities, make sure you have a big enough pan, and allow plenty of extra cooking time — judge