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A popular dish from the French region of Provence that combines eggplant, tomatoes, onions, bell peppers, zucchini, garlic and herbs-all simmered in olive oil. The vegetables can vary according to the cook. They can be cooked together, or cooked separately and then combined and heated briefly together. Ratatouille can be served hot, cold or at room temperature, either as a side dish or as an appetizer with bread or crackers.
- Badendjal Chtetha
- Cornmeal-crusted Roasted Ratatouille Tart
- Grilled Ratatouille with Chickpeas
- Haitian Ratatouille
- Judi's Ratatouille Lasagne
- Ratatouille I
- Ratatouille Terrine
- Ratatouille with Polenta
- Ratatouille with Rice
- Roasted Ratatouille with Basil Aioli
- Spiced Ratatouille
- Tamara's Ratatouille
- World Recipe Ratatouille