Comments on: ratatouille’s ratatouille

By: Rebecca

Rebecca — Thu, 12 Nov 2009 15:43:12 +0000

Oh geez, I made this ages ago and forgot to comment… thank you so much for sharing this, it is an easy recipe with a huge payoff. I used basil instead of thyme (because that’s what my potted plant garden provided) and it was great. I served it to my bf, and showed him the movie for the first time, and when Remy pulled off the parchment paper, I just giggled in delight, because I had just done the exact same thing :-)

By: Glen

Glen — Sun, 13 Sep 2009 22:47:26 +0000

MMMMMMM im 12 and making this beautiful dish thanks to you. Hope its delicious!!!

By: Kara

Kara — Sun, 13 Sep 2009 22:07:09 +0000

Not like you need anymore pats on the back….but i cant help it…I have made this dish several times, there are never left overs! I substituted the soft goat cheese on top (for lack of it at the store) with some tomatoe feta crumbles and baked them a little on top. It is just soooo delicious. ( Mouth is watering just typing about it.) I especially like this recipie because it is so simple and takes so little time. The cous cous is perfect for this, I never used it before and now I do with so many things. I use way more garlic and spices than most people but this has so much flavor it doesnt need much changing. My son asked me if I could put some round pepperoni’s in the rotation….I might try this it sounds interesting.
Thanks again!

By: Barbara

Barbara — Wed, 02 Sep 2009 20:16:52 +0000

What a great recipe! I’ve fixed it three times and every time enjoyed it more. Initially, I thought I had some Pomi tomato puree, but did not. What I did have was Trader Joe’s Italian Starter Sauce. I is so good and I used the entire carton, 16 oz, so I’ve stayed with that. Otherwise, I followed the recipe exactly — except for last night when all I had was a lot of yellow squash and red pepper, so I made it without the eggplant or zucchini. It still tasted delicious, but the reason for the eggplant and the ‘less seedy’ squash, zucchini, became apparent. The yellow squash alone is not very ’substantial’, so the dish lacked the structure that it has with eggplant and zucchini.

I have tried ratatouille before, made it myself, have been served it by others, ate it in France when we lived there and never thought it was particularly good. But this recipe is delightful; however, I think it is more properly called a ‘tian’ because of the way that it’s made.

Thank you for this new family favorite!

By: Anne

Anne — Tue, 01 Sep 2009 04:12:09 +0000

Just made this this evening. Delicious. Luckily no rats were involved.

By: Manny

Manny — Tue, 25 Aug 2009 02:57:19 +0000

I remember the movie and thinking how great it would be to make it. Never got around to it. I was going through some cookbooks today and saw a recipe for ratatouille but noticed it was different. I went online to search for the recipe and came across here. Just want to say thanks because I’m going to make this tomorrow!

By: Lisa

Lisa — Thu, 20 Aug 2009 17:30:43 +0000

My husband and I have been making his families recipe for ratatoulie for years. But until today, I never actually looked up recipes for it. I was astonished to see it is suppose to be a stew. Then I found this site and similar the person who posted this particular recipe, we have always made ours in layers in a casserole dish. We alternate layers of the vegitables but also add grated cheese(your choice, we use chedder aged 10 years). We usually end up with 3-5 layers of each vegitable and cheese. Then we top it with cheese and italian bread crumbs. Then Bake. I recommend reheating leftovers in a toaster oven not the microwave.

By: Heather

Heather — Sun, 16 Aug 2009 13:49:21 +0000

I still haven’t gotten around to seeing the movie, but I made this dish last night and it was absolutely delicious, especially served just as suggested atop couscous with a dollop of goat cheese. And pretty! I don’t think anything so attractive has ever come out of my kitchen. Thank you for providing the perfect recipe to take advantage of farmer’s market vegetables.

By: deb

deb — Thu, 13 Aug 2009 13:33:32 +0000

Misha — This was noted in my post.

By: Misha

Misha — Thu, 13 Aug 2009 08:16:26 +0000

Oh!I just love your site!I just thought you would like to know that ratatouille’s ratatouille is an actual dish. It’s called Confit byaldi and it was created by the chef Thomas Keller specifically for the movie Ratatouille. I like your version though. It’s much simpler and quicker to cook than other Confit byaldis I’ve cooked before, but it tasted delicious anyways. Thank you for the wonderful recipe!