With just a couple steps, this ratatouille is easy to make. This is a brief overview of the recipe. Scroll to the recipe card ...

Vegetables for ratatouille are usually prepared separately and not combined until the end. Here everything is cooked together. I don't bother to peel the eggplant, but do so if you wish. I recommend ...

Spread the red onion, eggplant, zucchini ... look no further than this oven-roasted ratatouille pasta, brought to us by ...

Ratatouille, the classic French dish, has always been a star in its own right, with its vibrant colors and rich flavors.

Both sites will showcase a French food recipe from eight of the top French ... First sauté the eggplant cubes, about 8 minutes; remove with slotted spoon and transfer to a large, heavy flameproof ...

Repeat with the eggplant, zucchini ... Discard the bay leaf and stir in the remaining 1/2 cup of basil. Season the ratatouille with salt and pepper and let cool slightly. Meanwhile, in a large ...

Add the eggplant, 2 of the thyme sprigs ... cheese with the butter and spread on both halves of the rolls. Spoon the ratatouille onto the rolls and top with the mesclun. Serve right away.

Samantha says: My vegan friend Kate made this for dinner one night and we've been hooked ever since I asked her for the recipe. The miso baked eggplant and cumin really elevate this dish.