When I was a kid, my mom cooked us this recipe often, especially in summer, with fresh vegetables. #french

I had eggplant on hand. Asked wife what she wanted to have it in. She said "Ratatouille!" Must make the woman happy, men! 😬

This is an adaptation of a roasted vegetable side from Provence.

Taken from budgetbytes.com

I love ratatouille. Adding bacon enriches the flavor, but if you chill it in the fridge, all the fat hardens and will be unpleasant to the palate. So I thought about adding a can of tuna. That's how I made this delicious ratatouille that will stay tasty even after it's chilled and also very rich in flavor. I think it goes well with any summer vegetables and mushrooms except for leafy greens.You simmer the vegetables with only the oil from the canned tuna and the water from the vegetables. Just be careful not to burn it. I used oregano and coarsely ground pepper, but use whatever spices you like. I recommend lots of pepper. Recipe by chako mama

Ratatouille with Oven Roasted Vegetables

Tasted great with the Chicken Cordon Bleu and Herbed Orzo

Very creamy version due to the cheese, but doesn't taste overly cheesy.

This is a very easy recipe but it does take a long time to cook. The wait is worth it. I like to make it in the fall when the vegetables are at their best. The oven keeps the kitchen warm on chilly days which is a bonus.

My mother-in-law taught me this recipe and I rearranged a little. I'm not a big fan of fresh tomatoes, so by using the canned tomato, it's much easier for me to enjoy ratatouille. Also recommended for children from 12 months (you may want to reduce the amount of oil and cut the vegetables in smaller pieces). By adding meat or fish, this can be a main dish for lunch or dinner. And we like to eat this with pasta, rice or couscous!

Best.Veggie. Dish. Ever.

Pretty simpleTry to find vegetables with similar size and shape