Ratings5 out of 51,676 user ratingsYour rating or to rate this recipe.Have you cooked this? or to mark this recipe as cooked.Private NotesLeave a Private Note on this recipe and see it here.Cooking NotesFrederick Tibbetts4 years agoSince we’re roasting, consider peeling the eggplant in quick zebra-stripes, then cutting it into rounds or half moons (rather than cubes) and fanning the slices with some overlap on the sheet pan. More surface area allows for more caramelization (a quick drizzling of balsamic is lovely here). The slices will be done a bit faster this way, though they still need stirring. The “flat” presentation of slices in the finished ratatouille is attractive, and guest-worthy. And it requires no extra time.Diane4 years agoDelicious! I was skeptical about ratatouille that’s roasted, rather than stirred for hours on the stove. I used mostly zephyr squash and just one small zucchini, since we’re not such fans of zucchini, and the substitution was fine. We used a mix of kala...
