Reviewed: Jan. 19, 2012

This is super tasty and very flexible. I'm not a big eggplant fan but you can increase the other veg or add diced carrots or potatoes. Time consuming to pan everything separately, but it really adds to the flavour. A great option for buffet entertaining as the veggies stay hot for serving

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Reviewer:

annie2102

Reviewed: Nov. 16, 2011

This is one of the best meals I have ever had. My family just adores this when I make it! They can't get enough of it! They are always asking me to make it again!! Thanks for sharing the recipe!

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Reviewer:

GodsJoy

Reviewed: Sep. 13, 2011

Basically, I ended up with a pot full of overcooked veggies. We had a ratatouille party and I chose this recipe. The guests all said it wasn't too bad but they were being kind. I didn't use fresh parsley or thyme so I estimated on how much dried herbs to use. Before serving I added about a cup of parmesan and mixed well then added more cheese on top when serving. I followed the recipe by cubing and chopping the veggies but the picture shows them all sliced. Maybe that makes a difference? Last night I added the leftovers to spaghetti sauce and that was very good. I liked the idea of ratatouille and will try it again in the future but with a different recipe.

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Reviewer:

HOLLYHOLLY

Cooking Level: Intermediate

Home Town: Hesperia, California, USA

Living In: Nashville, Tennessee, USA

Reviewed: Aug. 22, 2011

Cooked all in one pot at the same time for about an hour. Can go longer. Started with onions and garlic and added other vegetables as listed. Added extra fresh herbs. Served with Coppola Rosso. Parmesan cheese a must.

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Reviewer:

Patty Wiley

Reviewed: Aug. 16, 2011

This would look and taste better with more of the veggies sliced (as in the picture) rather than cubed. How do you cube a green pepper, anyway! :-) There seems to be something missing in the ingredients, maybe a half cup of water in the saucepan? It seemed like a lot of work for mediocre results.

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Reviewer:

Lindegard

Reviewed: Aug. 12, 2011

This is the 2nd time I've used this recipe and it's been great both times! Easy to improvise, and perfect for summer. I love to serve it as a meal over spaghetti.

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Reviewer:

Jess

Reviewed: Jul. 13, 2011

This is very tasty...I would have liked a bit more tomato for the amount of other veg...I halved the recipe and it was still enough for about 3 meals for our little family of three. For some reason where I live it is usually impossible to find those little yellow squash anywhere.

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Reviewer:

Just Colleen

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Reviewed: Jul. 12, 2011

So delicious! A great recipe to combine a lot of vegetables. Everyone loved it, and it was super healthy! I will definitely keep this one around.

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Reviewer:

gktfrank

Home Town: Gainesville, Florida, USA

Reviewed: Jul. 6, 2011

This was soooo yummy. I did have to make a few modifications for my picky husband, but other than omitting the peppers and diced tomatoes for a can of tomato sauce it was fantastic. Definately a keeper.

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Reviewer:

Kenys "B"

Cooking Level: Expert

Home Town: Panama City, Florida, USA

Living In: Zephyrhills, Florida, USA

Reviewed: Jul. 2, 2011

I loved this recipe because you can change it up so many ways. I have also tried it using frozen chopped spinach instead of eggplant and also have made it with adding some chicken. I do cut the amount of oil to just using two table spoons for all the veggies. It also works well just browning the onion, peppers, and garlic in the dutch oven and then just throwing all the other veggies in. It makes it's own juice.

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