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Ratatouille
I thought this recipe was terrific! I took some suggestions about cooking the onions with the eggplant, and cooking the ratatouille covered until the last 15 minutes. It turned out great, quite a bit of liquid in the bottom of the dish still, but didn't take away from the dish at all. Might try a srinkle of oregano next time...and there will definately be a next time!
2 users found this review helpful
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Reviewed On:
Oct. 19, 2007
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