Preparation info
  • serve


    • Difficulty


Appears in
The Cook's Companion: A step-by-step guide to cooking skills including original recipes

By Josceline Dimbleby

Published 1991

  • About


Ratatouille, a traditional Provençal vegetable stew, is a wonderfully versatile dish; it tastes as good hot or cold, and it can be eaten on its own or as an accompanying vegetable to meat, chicken and fish dishes. It is important to cook ratatouille gently so any wateriness evaporates and the vegetables become soft, sweet and mellow. Use only the best-quality ingredients, and really ripe tomato