I made this for dinner last night and it was a huge hit! I've been wanting to try a ratatouille recipe for a while now and liked this one because it seemed like a full meal, twist on the real thing. I followed the recipe almost exactly and doubled it so I would have leftovers (it was such a big hit that I had just enough to bring for lunch today! lol). Veggies I used: eggplant (skin on, diced, and treated), zucchini, yellow squash, green and yellow bell peppers, onion, portabella mushroom, and diced, canned tomatoes. The herbs I used were all fresh from my garden and I added a little oregano. For the cheese I used a mozzarella and provolone blend, as well as some parmesan that I was trying to use up. I stuck with the cheese ravioli, but I could definitely see this dish benefiting from a sausage or mushroom ravioli (something a little more savory than just cheese) or a mix of different raviolis. To treat the eggplant I took the suggestion of another reviewer and diced the eggplant, tossed it with some salt and let it sit for 30min. This definitely helped the "sponge" effect of the eggplant so it didn't immediately soak up all of the cooking oil, leaving the cooked eggplant with a nice texture and not too mushy or slimy, which can sometimes happen. I'm looking forward to my leftovers for lunch this afternoon because I think it's going to be even better the second day. This is definitely going to be a summertime staple at our house!
Was this review helpful?
1 user found this review helpful
I made this for dinner last night and it was a huge hit! I've been wanting to try a...