Ratatouille is one of my most favourite meals. This comes with a bit extra!

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.

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

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

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!

When you want to eat a lot of vegetables and tomato sauce, prepare a batch of Ratatouille.It's perfect for the abundance of summer vegetables.Fry the vegetables in a generous amount of olive oil!The olive oil helps give flavor.The tomato juice gives the ratatouille a light, refreshing taste, and then the tomato puree adds a robust flavor.This is also delicious with cucumber instead of zucchini! Recipe by youerika

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

I've been making this for a long time.This is great with sauteed chicken, pork or pasta. You can also use it to make pizza toast.It's good when it's cold too . Recipe by usaco3

My husband loves garlic.He's not too satisfied with regular ratatouille. That's why I use lots of garlic when I serve this to my family.Step 4: When you cook the bell pepper, zucchini, and eggplant, mix each time to blend the vegetables with the oil, add salt, and then continue to sauté.You could also add red or yellow bell peppers, cucumber, or shiitake mushrooms. For 3 to 4 servings. Recipe by happy sky

I added my children's favorite wiener sausages to a basic ratatouille.You don't need water for this, so cook over a low heat!Please stew so that the vegetable water content doesn't evaporate.Adjust the seasoning to suit your taste. For a generous amount.... Recipe by Happytonakai

If you walk into the farmers market or your grocery, and choose any five different colors of fresh vegetables, you can make this dish. Always buy a small purple eggplant. All these vegetables are flavored by each other and a little bouquet of herbs, called bouquet garni, which you can make yourself from this recipe in here. This gives two versions, one vegetarian, the other one traditional, with a fried egg on top.One pot dinner, cast iron dutch oven, only salt and pepper needed. When I send my grandkids off to college, I give them an electric cook pad, a wok, a cast iron pan and tell them to look up this recipe. Food is ready when homework is done. Can be eaten warm same day or cold for breakfast next day.