Slice eggplant into circles about 1/3 inch thick. Sprinkle liberally with salt and set them in a colander to drain for 1-2 ...

Ratatouille is more than just a dish; it's a culinary journey to the heart of Provence, a region in southeastern France known for its vibrant and colorful cuisine. This vegetable stew, which dates ...

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 ...

Our ratatouille recipe is great to have on hand for an easy lunch or jacket potato topping. Rich tomato sauce with soft aubergine, courgette and peppers – this vegetarian dish will be a ...

A different take on a classic ratatouille with the vegetables arranged prettily in a dish. Serve in slices. For this recipe you will need a 25cm/10in shallow, round ovenproof dish (such as a ...