This Genius ratatouille recipe from Alice Waters' 2007 cookbook The Art of Simple Food fusses only where it needs to fuss (over the eggplant), and adds a few smart, modern details—red chile flakes, a basil bouquet—that improve on a well-worn classic.
October 6, 2019
Made it for 1st time. Lots of 'cutting', but well worth it. Turned out great. My basil was bad, so had to use dry, bottled basil. Instead of cloves I used dehydrated garlic. Entire batch has been devoured. We had homemade pizza yesterday and 1 section we topped with this recipe. Ended up putting some leftover spaghetti sauce on top as family wanted more red sauce. Requested to make again this week. Now that's a first for my family.This is a much loved recipe in my kitchen.
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