Reviewed: May 24, 2012

used salt to draw out moisture in eggplant before sweating it in the pan along with the onions and garlic and some evoo. used a mandolin for the zucchini and added basil to each part of it...skipped the bell pepper and skipped the mushrooms...when it started to brown on the top too much i put a foil tent over it and let more of the liquid evaporate. delicious!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

patrickclark

Reviewed: May 19, 2012

This was delicious! I left out the cheese because I don't do dairy, and didn't have parsley (which offers little flavor anyhow) so I used some fresh basil. I also forgot to throw in the tomatoes (which I was planning on adding after the rest cooked so they wouldn't be super mushy). Even so, this was really tasty! Did not miss the parmesan at all, nor the tomatoes. We ate this over a bed of cauliflower rice, and were supremely satisfied. I will be making this regularly!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Rapinka82

Cooking Level: Expert

Home Town: Chippewa Lake, Ohio, USA

Living In: Broadview Heights, Ohio, USA

Reviewed: May 14, 2012

Good recipe and easy to make. The first time I made it I followed the recipe, except I went easy on the salt, since the cheese already has a salty flavor to it and I don't like my food too salty. It needed a more savory flavor. The second time I made it, I added more cheese - Romano, Asiago, and Parmesean. I also left out the salt, but added dried oregano and basil in addition to the parsley. This added just the flavor I was looking for. My husband loved it. YUM!! We used the leftovers to make ratatouille pizza - it was awesome!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

amzm789

Cooking Level: Intermediate

Living In: Oceanside, California, USA

Reviewed: May 13, 2012

Took others' advice, and sautéed onions with eggplant, did not layer (just put it all in the dish) and added basil, oregano, thyme, crushed red pepper. Made part with some tomato sauce stirred in for a thicker consistency. Really enjoyed it and will make this again.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

TNCLEIGH

Reviewed: May 3, 2012

I don't know what happened, I ended up with a vegetable soup more than a ratatouille.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Tandrence

Reviewed: Mar. 18, 2012

Love this recipe! I keep it even more low cal by leaving out the cheese, and don't miss it a bit! I like to take the lid off for the last 5 min. and turn the broiler on to give the tomatoes a nice brown color and roasted flavor! Have made this over and over with rave reviews from the whole family.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

crazyzoolady

Reviewed: Mar. 6, 2012

Tasted great! Didn't use any mushrooms and only 1 tomato.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

michellekit

Reviewed: Feb. 25, 2012

AMAZING! Love, love, love this recipe! Thank you!!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

AshleyJ

Reviewed: Feb. 20, 2012

This dish is delicious! I had never made Ratatouille before, but it turned out wonderfully the first time thanks to this easy to follow recipe. I substituted Romano cheese for the Parmesan and it tasted great. The recipe makes quite a lot of food. It made enough for a dinner for two and lunch for several days after.

Was this review helpful? [ YES ]
1 user found this review helpful