This lovely creation is Thomas Keller's Ratatouille recipe, the "official recipe" for the movie Ratatouille. I've made it once or twice before, and we both remembered it quite fondly. I love that it is so beautiful, as well as so extremely delicious. The flavors are delicate and yet long-lasting... quite perfect. We enjoyed it with a side of rice and home-cooked shelling beans. It's a bit of a shame that it's so perfectly yummy, because it's not such an easy dish to prepare.
Aubergines or eggplants? Or shall we use the Turkish word patlıcan? Summer eggplants: different version eggplant salad/patlıcan salatası But a rose by any other name, aubergines are the true summer vegetable in this country. Remember the days when all we ever made with them was ratatouille? My most popular recipe of all time in the...Read More »
A second, less involved ratatouille recipe than the Persimmon & Peach version of Thomas Keller's confit byaldi. I tend to prep it like the P&P version and then bake it at the time and temperature of this Smitten Kitchen recipe. And I add herbes de Provence, which neither version appears to have.