You have to cut the vegetables fairly small and have patience and cook everything as long as it says in the recipe (you may need a little extra olive oil), but if you do, they will all be tender, and the eggplant shouldn't taste bitter or overpowering. I don't even bother peeling the vegetables-- just wash them well. I did, however, add EXTRA salt, some red pepper flakes, and Herbs de Provence, because I cook ratatouille often, and have learned it needs the extra flavor. I also sprinkled Parmesan over the ravioli, before pouring the vegetables on top. I think any sort of melted cheese on top would be equally yummy, and I recommend using a RED bell pepper and spinach/cheese ravioli. By the way, I didn't use any nonstick cooking spray on my glass baking dish, and it came out fine. Very enjoyable!
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You have to cut the vegetables fairly small and have patience and cook everything as long as...