I've been cooking something like this for over 30 years, but I NEVER KNEW that it was ratatouille! I add yellow squash in as well, and I've always dipped out the excess moisture, reduced it until it was concentrated and delicious, then returned it to the pot. I like to add tomato paste and a shot of balsamic glaze to increase the depth of flavor. I serve it as a side, or make it into a main dish by adding cut up sausage or grilled chicken, and serving it over pasta, topped with good Parmigiano-Reggiano cheese. The leftovers are excellent. It's a very fluid, adaptable dish.
Just made this last night. By far the best ratatouille recipe I've tried. I didn't have sherry vinegar so I used balsamic vinegar instead...just as good. :)
Been a vegetarian for 46 years and vegan for 26. This is by far and away the BEST ratatouille recipe. I supplement with whatever garden products I have in abundance. But the using onion, garlic and eggplant as the base is genius. I serve this to dinner guests who insist I make them a vegetarian/vegan meal. 100% raves (and two from people who "hate eggplant" and were shocked to know that it was foundational for this recipe. Served with good bread and red wine! Five out of 5 stars. ATK scores again.
This is the Best, America's test kitchen recipe with explanations I've ever heard! The hosts explain the rationale behind different steps in a more thorough way than I have ever heard! Tysm for this. It's what helps us all become better cooks - being able to apply principles of cooking to different dishes.
This is a great recipe, thanks for sharing. I did grill all the veggie on my gas grill with the smoke box smoking them before following this recipe. Wow, it added another dimension to the Ratatouille.
After recently going through diabetic management classes I appreciate great vegetable dishes cutting back on the carbs. I could serve this a few times a week for lunch or dinner. What a great recipe. Thanks for this video, great as usual!!!!
Love anything with eggplant. I have the white eggplant growing in my garden....... Add onion, basil, olive oil and garlic and it makes a dynamite pasta sauce!
I've never made this until now. Perfect way to incorporate veggies into my day and not have it be a salad. I've also made this using canned tomatoes and Italian seasoning instead of the Herbs de Provence and it is JUST as delicious. My new favorite lunch right here! Thank you!
I love this recipe. I used harisa for the extra kick and less salt (that’s just my preference). I don’t have a “conventional” oven so I used my Instant Pot to slowly reduce the liquid. Thanks for the tip on peeling the eggplant. Strangely enough, I could not find the Herbs de Provence as you described even though I live in France. I may have to check a specialty food/cooking shop.
@@shalimar1792 - I was referring to herbs de provence with lavender. I actually found a spice store which was able to make a mix for me of 66% herbs de provence and 33% lavender. It turned out pretty well. I was reluctant to pick my own lavender even though it exists in just about every garden. Merci et au revoir.
I’m going to try this to go with a barbecued butterfly of lamb. Incidentally, I make a very similar dish, a la Blessed Julia Child, called mediterranean vegetables, which is all done in a 450 f oven. When the veggies start to get a little burnt at the tip (about 45 minutes)stir and put back in the oven until the tips look done! When it’s my turn for a dinner party, my friends always ask for this dish. Yours looks fabulous and I can’t wait to try it. Cheers, Colin.
This dish is not this complicated. Gently sautee the onions in some European style butter, add the eggplant, brown them lightly. Add zuccini, red bell pepper, canned tomatoes and cover. Simmer for an hour. The eggplant does not need to be mashed, it will cook down. And you don't need to sweat these fruits, they will simmer on their juices blending flavors, in fact you may even need to add water during cooking time if it starts to dry out.
An amazing recipe. My friend Debra and I made this yesterday. It was by far the best ratatouille I have ever tasted! Thanks for solving this difficult food.
I add a few different things to my take on ratatouille because 1. I like more flavour 2. I like experimenting So I add more spices, a little bacon and cook everything for as long as I can. The maximum I can wait is 2 hours.
I just made this tonight. It looks pretty goopy but it tastes AMAZING. Very hearty--like Becky says, you can just add a little protein and this is a meal!
My FAVORITE TV show! Made this recipe as shown, it turned out amazing. Even better the next day when all the flavors have married together. So delicious. The sherry vinegar really takes it to the next level! 5 stars!
Ratatouille is a wonderful dish... the best part of this recipe was the nice deep flavor you got from basically roasting the vegetables so they're not watery. Reminds me of the Greek _briami_ which includes potatoes & substitutes oregano & mint for the herbs de Provence. Altho I'm an unashamed carnivore, I love my veggies! Great job!
I've always just thrown mine together and it always tastes great. I think it's the combination of those particular vegetables that makes it unique. This year I grew all the vegetables to make this and am waiting for the eggplant to ripen to make ours.
Could you PLEASE do one on simple eggplant? Whether oven roasted, in a skillet -- whatever. I can never seem to cook it right to get that carmelized silky taste/texture. There are about 100 differing techniques and none of them work all that well =/
Eggplant on its own doesn't stand that well. I love it fried. Parmesan. Squash medley. Zucchini the same. Less flavor. Season, sauce, be creative. Have fun. Taste as you go. Big secret is have enough for takeout if you fail. Lol. Good day to you ! Live, laugh and love. The rest will fall in place.
You're pretty vague. Depending on the eggplant you. Have. Thick. Or thin skinned. Cook it like a. Butternut squash Scoop. Out Be mindful of temps and times. Also salt it down for. At least 30 mins them remove excess salt. Don't burn and plenty of butter Carmalization comes. From sugars . Depends on what your after. Have some faith inyourself. Like I said, always preferred fried but when saute. And its. Butta to that makes it. Creamy. I love eggplant. But. I'm an old man. Fried my favorite in bread. Crumbs. Or parmesan. Food is good. Bottom line is you have to have a little faith inyourself . Life. Is. Good. Taste . Experience it. Top end restaurant can't beat a steak i had with my wife. Try to improve. Darn come out with some failures, come out with some winners. That's life. Food is love. Wether it be stone soup, or fillet mignon. Been through both. Trust. Inyourself.. Alton Brown. And cooks country.. The best teach you. How. To cook. Not just a recipe. Why it. Works that way. Good. Day to you. Remember, best part of cooking, is not being the chef. But sharing with family and friends. Children especially. Sorry for the autospell.
Salt it heavily first to draw out moisture, then give the slices a quick rinse and pat dry. Eggplant takes other flavors well, you could bread it and fry for eggplant parm or dice into juilenne and add to a stirfry. I imagine you could slice it long and thin in place of lasagna noodles.. Google some recipes that use eggplant. Prepping it by salting it to drae out moisture is a must for most applications.
I use a large chafing dish, throw in the veg I like, in the oven at 400, stirring every 15 minutes. I use very little oil. It is like jam, and even good cold on ciabatta.
I don’t have a Dutch oven/pot. Can I use a standard metal pot or a casserole dish? My casserole dish isn’t big enough for the full recipe but I can adjust it. What’s the better choice?
Almost. It's better when you roast the peppers then skin them and you dry brine the zucchini then char grill them. Also I'd reduce the mix down quite a bit more than that. And don't cook with EVOO add it last! Not bad though.
Since My husband hates cooked tomatoes and I love to still use them, I'm wondering how visible the tomatoes are to the naked eye and how much you actually taste them? Esp considering the host elaborated that you can taste each ingredient. Please help!!
I saute each vegetable separately then add to sauted onions, garlic, tomatoes and herbs. Keeps vegerables' integrity and not mushy or watery. Don't forget to add fresh basil and parsely at the end. You're welcome
I thought ratatouille was a potato dish. I came to this page because I thought the sauce was going to be poured over sliced, baked, seasoned, potatoes. Was I wrong? Is ratatouille NOT considered a potato dish? Perhaps I was confused. Maybe "ratatouille" is just an umbrella term for rustic, French, "use whatever you have in the kitchen" cooking, like stew or chili, which lots of people make but no two are exactly alike.
@@gmiac7721 just watched video from a French Michelin 2 star restaurant They made the labor intensive immaculate presentation version. It is ratatouille. Same ingredients. I guess you want to show off that you know a technique. Snob🐩
Was I the only one who kept an eye on that one chunk of onion that was stuck to the side of the dutch oven? It didn't get mixed in, and when it came out of the oven it was burned and still stuck to the side. Then when Becky smashed all the ingredients, it still did not get incorporated. Very distracting. Look at 6:49.
OMG! At our house we take the soupy sloppy ratatouille soup and eat it with rice and roast chicken along side the vegetables. Never let a good sauce go to waste.
I love the way she says add peeled plum tomatoes. The only way I know to peel plum tomatoes is to blanch them, and that requires a whole extra step which takes time and effort. If there's an easier way to do it I'd like to hear it, otherwise I will go probably to the canned tomatoes.
Unfortunately, it's not remotely that simple. Here's a decent explanation. www.healthline.com/nutrition/cooking-nutrient-content#boiling-simmering-and-poaching Also keep in mind that the temperature it's cooked at matters for the few that are heat sensitive. And in the oven the temperature is a lot lower than on the stove. Also, there's a reason why for most braised dishes they have you bring it to a simmer on the stove first. Because it usually won't get hot enough in the oven to even simmer if you don't. And cooking also allows your body to extract more calories and nutrients than eating raw, so just because something might have some nutrient reduced doesn't mean you don't get more of the nutrient when you eat the food cooked verses eating raw.
You probably have learned by now but the vitamins are usually not destroyed.. they mostly leach into the liquids, so if you consume the juices and don't drain them off you will get the nutrient benefit In some cases cooking actually increases the bioavailability of the nutrients. Too much to list but just research it. It's not a one-size-fits-all type thing
What is this non-Le Creuset Dutch oven they’re using?! It looks like the Lodge, which they rightly fault for having a small bottom cooking surface. There are more on the shelf behind them. What is happening here?! 😱😱😱 (Maybe they don’t want to use that metal masher on a Le Creuset. Extra points for set dressing with more of them scattered in the background!)
Looks like imported Lodge, to me. If so, why is AMERICA'S test kitchen supporting CHINESE cookware? I've probably got 40 pieces of Lodge, all from Tennessee, not China. (How do I know it's Chinese? It's not black.) steve
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I've been cooking something like this for over 30 years, but I NEVER KNEW that it was ratatouille! I add yellow squash in as well, and I've always dipped out the excess moisture, reduced it until it was concentrated and delicious, then returned it to the pot. I like to add tomato paste and a shot of balsamic glaze to increase the depth of flavor. I serve it as a side, or make it into a main dish by adding cut up sausage or grilled chicken, and serving it over pasta, topped with good Parmigiano-Reggiano cheese. The leftovers are excellent. It's a very fluid, adaptable dish.
Recipe/Instructions:
>Sauce:
- 1/3c extra virgin olive oil
- 2 large onions
- 8 large garlic cloves
- salt, fresh ground black pepper
- 1 bay leaf
- 1/4 tsp red pepper flakes
- 1.5 tsp herbs de Provence
- 2 lbs plum tomatoes, peeled, cored, coarsely chopped
- 1.5lb egg plant, peeled, 1 inch chunks
>Vegetable body:
- 2 zucchini, 1 inch dice
- 1 yellow bell pepper, 1 red bell pepper
>To finish:
- 1 tbsp sherry vinegar
- 1 tbsp parsley
- 1 tbsp basil
- Sautee onions until translucent (7-10min)
- Bake onions, garlic, tomatoes, eggplant mixture at 400F for 40-45 min uncovered
- Mash into sauce, add zucchini, bell peppers to sauce, bake covered ~25 min
- Remove from oven, allow to rest/steam covered for additional 10 min
- Finish with sherry, parsley, basil, salt/pepper
Just made this last night. By far the best ratatouille recipe I've tried. I didn't have sherry vinegar so I used balsamic vinegar instead...just as good. :)
Did you use the lavender seasoning? I would like to skip that part but I am not sure if it would taste good.
@@shirleysunshine3319 No I didn't...I did have herbs de provence though, which is a good all-purpose herb lol
Been a vegetarian for 46 years and vegan for 26. This is by far and away the BEST ratatouille recipe. I supplement with whatever garden products I have in abundance. But the using onion, garlic and eggplant as the base is genius. I serve this to dinner guests who insist I make them a vegetarian/vegan meal. 100% raves (and two from people who "hate eggplant" and were shocked to know that it was foundational for this recipe. Served with good bread and red wine! Five out of 5 stars. ATK scores again.
Do you make a vegan bread? Would you have a link to a recipe if you do? Thanks!
@@34muggsy34 Any basic bread recipe is flour, water, yeast, salt a little sugar and sometimes oil. Recipes are abundant.
@@paulgoodman8476 ahhhh thought there was egg in bread
@@34muggsy34 yes, in some but not typical. Breads with egg are more "specialty" like brioche, challah, etc.
This is the Best, America's test kitchen recipe with explanations I've ever heard! The hosts explain the rationale behind different steps in a more thorough way than I have ever heard! Tysm for this. It's what helps us all become better cooks - being able to apply principles of cooking to different dishes.
I wish Becky was on more often. She manages to make me want to eat my vegetables.
If you didn't eat them, I bet she could be very stern with you! 😜
This is a great recipe, thanks for sharing. I did grill all the veggie on my gas grill with the smoke box smoking them before following this recipe. Wow, it added another dimension to the Ratatouille.
That sounds amazing to do that first. More depth of flavor. I have to try that.
After recently going through diabetic management classes I appreciate great vegetable dishes cutting back on the carbs. I could serve this a few times a week for lunch or dinner. What a great recipe. Thanks for this video, great as usual!!!!
Love anything with eggplant. I have the white eggplant growing in my garden....... Add onion, basil, olive oil and garlic and it makes a dynamite pasta sauce!
I miss this format so much, where they show what can go wrong with a bad recipe before showing a good recipe.
I've never made this until now. Perfect way to incorporate veggies into my day and not have it be a salad. I've also made this using canned tomatoes and Italian seasoning instead of the Herbs de Provence and it is JUST as delicious. My new favorite lunch right here! Thank you!
Good to know that it works well with canned tomatoes. Really don't feel like peeling and seeding a bunch of tomatoes.
I can’t get my family to eat veggies for the life of me.... they LOVED this with some crusty bread. It’s now on the regular dinner schedule 😍!!
That looks extremely good. As a gastronomy student I 've always wanted to make this dish in the most rustic version. Now I'ii give it a try.
I made this tonight and served it with brown and black rice. Honestly, it could not have been better!
I followed this recipe exactly. And the result was perfection. I have never had a more beautiful vegetable stew. Thank you so much!
Thank you Ladies. I’ve been doing this for years with my soups/gravies instead
of adding any sort thickening agent.
This is such a good show. I love watching you all in the test kitchen! Keep up the good work.
I’ve made this dish for years and will definitely try this method. How about some home made crispy croutons on top? Yum 😋
I love this recipe. I used harisa for the extra kick and less salt (that’s just my preference). I don’t have a “conventional” oven so I used my Instant Pot to slowly reduce the liquid. Thanks for the tip on peeling the eggplant. Strangely enough, I could not find the Herbs de Provence as you described even though I live in France. I may have to check a specialty food/cooking shop.
You will get dried herbe de provence in any supermarket, look where they sell.pepper etc..
@@shalimar1792 - I was referring to herbs de provence with lavender. I actually found a spice store which was able to make a mix for me of 66% herbs de provence and 33% lavender. It turned out pretty well. I was reluctant to pick my own lavender even though it exists in just about every garden. Merci et au revoir.
I make this recipe and serve with a dollop of warm ricotta and a drizzle of olive oil and it's to die for! even for breakfast lol!
I’m going to try this to go with a barbecued butterfly of lamb. Incidentally, I make a very similar dish, a la Blessed Julia Child, called mediterranean vegetables, which is all done in a 450 f oven. When the veggies start to get a little burnt at the tip (about 45 minutes)stir and put back in the oven until the tips look done! When it’s my turn for a dinner party, my friends always ask for this dish. Yours looks fabulous and I can’t wait to try it. Cheers, Colin.
I make this recipe almost every two weeks now. Healthy and delicious! It's really one of my top 5s from ATK.
Love the relaxed conversational tone - like I’m sitting in a friend’s kitchen :)
I just made this tonight, fantastic! I'm going to make this over and over again haha.
AMAZING! Made today and not only was it easy to make - it is and will be more delicious as a leftover! Thank you!
This dish is not this complicated. Gently sautee the onions in some European style butter, add the eggplant, brown them lightly. Add zuccini, red bell pepper, canned tomatoes and cover. Simmer for an hour. The eggplant does not need to be mashed, it will cook down. And you don't need to sweat these fruits, they will simmer on their juices blending flavors, in fact you may even need to add water during cooking time if it starts to dry out.
I love this dish! This was the first time I had ever had eggplant. I'm going to make this dish often! Ty.
I made this tonight. It was my first time to make ratatouille. Love the flavor and texture. I will definitely make it in the future!
This is so much easier. Thank you I will try this easy recipe next time.
An amazing recipe. My friend Debra and I made this yesterday. It was by far the best ratatouille I have ever tasted! Thanks for solving this difficult food.
I add a few different things to my take on ratatouille because
1. I like more flavour
2. I like experimenting
So I add more spices, a little bacon and cook everything for as long as I can. The maximum I can wait is 2 hours.
Looks simply wonderful. 🎉🎉🎉
Looks soo good, I want that dish with grilled jumbo shrimp around the ratatouille 😊👌
strange combo but alright.
@@PebusGalacticus uhuh I'm a maverick like that always trying different crazy things like that😁
This looks amazing! So happy to see you doing more vegetarian recipes! 👌🏼
Love these recipes. Thanks
I like that they used herbs d' provence, I use that too, just because I love the lavender and don't get a chance to use it much.
Will try this for sure. I always add beans to my ratatouille. Lima or green , whatever I feel like and always bake uncovered in a casserole dish.
I love to serve ratatouille over rice.
If you're not a vegan try with a dollop of warm ricotta on top and a drizzle of olive oil. dee-licious!
I serve it over a goat cheese polenta
David Meyers sounds delicious, sadly my partner hates polenta.
Ratatouille and steak
@@sportckhighlights6260 heaven
Looks so good. I love a good stee
Making this tonight I do make this but I'm always up for a new recipe Grazie Grazie!love your channel❣️
I just made this tonight. It looks pretty goopy but it tastes AMAZING. Very hearty--like Becky says, you can just add a little protein and this is a meal!
My FAVORITE TV show! Made this recipe as shown, it turned out amazing. Even better the next day when all the flavors have married together. So delicious. The sherry vinegar really takes it to the next level! 5 stars!
Ratatouille is a wonderful dish... the best part of this recipe was the nice deep flavor you got from basically roasting the vegetables so they're not watery. Reminds me of the Greek _briami_ which includes potatoes & substitutes oregano & mint for the herbs de Provence. Altho I'm an unashamed carnivore, I love my veggies! Great job!
This is Pisto Manchego from Manchuria Spain, the Spanish version of the French Ratatouille, both delish only different technique, congrats
That is a great looking dish and it must be so delicious too.
I've always just thrown mine together and it always tastes great. I think it's the combination of those particular vegetables that makes it unique. This year I grew all the vegetables to make this and am waiting for the eggplant to ripen to make ours.
Perhaps if I try an actual recipe for it, it will turn out even better/
The best. Thank you ❤
I’ve made this twice now...it’s absolutely delicious.
I have all the ingredients except the eggplant ☹️
You need the Eggplant.
Ladies thank you SO much I can't wait to try this!
Love this Ratatouille recipe and so do my family and guest. Make if frequently.
Finally a recipe that doesn't require me stacking slices and wasting my time. What is the name of the spice blend?
herbs de provence
The recipe is legendary
The best one I ever had!
This recipe is by far the best of its kind that I have ever tried. I thank you as do my kidneys.
Could you PLEASE do one on simple eggplant? Whether oven roasted, in a skillet -- whatever. I can never seem to cook it right to get that carmelized silky taste/texture. There are about 100 differing techniques and none of them work all that well =/
Eggplant on its own doesn't stand that well. I love it fried. Parmesan. Squash medley.
Zucchini the same. Less flavor.
Season, sauce, be creative. Have fun. Taste as you go.
Big secret is have enough for takeout if you fail. Lol.
Good day to you !
Live, laugh and love.
The rest will fall in place.
You're pretty vague. Depending on the eggplant you. Have. Thick. Or thin skinned.
Cook it like a. Butternut squash
Scoop. Out
Be mindful of temps and times.
Also salt it down for. At least 30 mins them remove excess salt.
Don't burn and plenty of butter
Carmalization comes. From sugars .
Depends on what your after.
Have some faith inyourself.
Like I said, always preferred fried but when saute.
And its. Butta to that makes it. Creamy.
I love eggplant. But. I'm an old man.
Fried my favorite in bread. Crumbs. Or parmesan. Food is good.
Bottom line is you have to have a little faith inyourself . Life. Is. Good. Taste .
Experience it.
Top end restaurant can't beat a steak i had with my wife.
Try to improve.
Darn come out with some failures, come out with some winners.
That's life.
Food is love.
Wether it be stone soup, or fillet mignon.
Been through both.
Trust. Inyourself..
Alton Brown. And cooks country..
The best teach you. How. To cook.
Not just a recipe. Why it. Works that way.
Good. Day to you.
Remember, best part of cooking, is not being the chef. But sharing with family and friends. Children especially.
Sorry for the autospell.
Salt it heavily first to draw out moisture, then give the slices a quick rinse and pat dry. Eggplant takes other flavors well, you could bread it and fry for eggplant parm or dice into juilenne and add to a stirfry. I imagine you could slice it long and thin in place of lasagna noodles..
Google some recipes that use eggplant. Prepping it by salting it to drae out moisture is a must for most applications.
Going to try this tonight!
I was so glad to find this because I wanted a recipe that was thick enough to put into crepes.
Excellent
I use a large chafing dish, throw in the veg I like, in the oven at 400, stirring every 15 minutes. I use very little oil. It is like jam, and even good cold on ciabatta.
Suggestion-if you use canned tomatoes, watch the amount of salt used in the recipe as the tomatoes have added salt.
I don’t have a Dutch oven/pot. Can I use a standard metal pot or a casserole dish? My casserole dish isn’t big enough for the full recipe but I can adjust it. What’s the better choice?
ATK you hit it out of the park again. My next ratatouille will definitely be THIS one! Saved.
I made the ratatouille and I do like this method better! Much less water and more tasty.
U answered my question. I don’t have fresh tomatoes but do have cans of tomatoes. Tyfs
Sounds amazing! Yum.
Almost. It's better when you roast the peppers then skin them and you dry brine the zucchini then char grill them. Also I'd reduce the mix down quite a bit more than that. And don't cook with EVOO add it last! Not bad though.
Since My husband hates cooked tomatoes and I love to still use them, I'm wondering how visible the tomatoes are to the naked eye and how much you actually taste them? Esp considering the host elaborated that you can taste each ingredient. Please help!!
3rd time I have made this recipe..OMG!
I tried it yesterday - it's wonderful and very delicious !!!! Thanx and greetings from Berlin, Germany ;o))!!
Muy bueno
**No Rats were hurt in the making of this Video.
Magnifique
I love Italian food
Awesome as allways
I see you mushing the eggplant, onions, and tomatoes
Can you use an immersion blender?
I saute each vegetable separately then add to sauted onions, garlic, tomatoes and herbs. Keeps vegerables' integrity and not mushy or watery. Don't forget to add fresh basil and parsely at the end. You're welcome
Would this still work with an all metal (stainless steel+ aluminum) dutch oven?
A Dutch pot is a Dutch pot. It can't be substituted. The cast iron prevents excessive burning.
What size Dutch oven?
a standard 5 to 5.5 quart will work great for this recipe. I believe that's what they are using and it's what I use when I make this recipe.
I thought ratatouille was a potato dish. I came to this page because I thought the sauce was going to be poured over sliced, baked, seasoned, potatoes. Was I wrong? Is ratatouille NOT considered a potato dish? Perhaps I was confused. Maybe "ratatouille" is just an umbrella term for rustic, French, "use whatever you have in the kitchen" cooking, like stew or chili, which lots of people make but no two are exactly alike.
I wanted to see if they can perfect the technique from ratatouille like the movie but this looks good to
The dish in the movie wasn't ratatouille at all, rather it was a "tian" of vegetables. Google that, and make your adjustments.
@@gmiac7721 Thank you so much I really appreciate it but I still would like to learn to do both of them because they look good
@@gmiac7721 just watched video from a French Michelin 2 star restaurant
They made the labor intensive immaculate presentation version.
It is ratatouille. Same ingredients.
I guess you want to show off that you know a technique. Snob🐩
Nothin to do with ratatouille
Hey where's the nice ratatouille rainbow? 👀
I love my 'Ratatouille SOUP all 'pulpy' because I whack a load of DUMPLINGS in with it! Bonus, all those juices! Very HEALTHY.
No need to overcomplicate it; mise en place and stage the veg by texture. Adding cukes is tasty too.
Was I the only one who kept an eye on that one chunk of onion that was stuck to the side of the dutch oven? It didn't get mixed in, and when it came out of the oven it was burned and still stuck to the side. Then when Becky smashed all the ingredients, it still did not get incorporated. Very distracting. Look at 6:49.
Haha, you weren’t the only one. I was sitting here hoping she would stir it back into the mix but she never did.
I'm obsessed with this dish! My kid who "doesn't like" eggplant loves it too. Shhh... I'll never tell...
The Target lady!
I like the concept but miss the elegant design of the sliced vegetables. Thank you
Quite good, I'd love it however, my Scottish wife would call it goop.
Add chunks of cheese at the last minute.
How to make a simple dish complicated. Silky, creamy!!! Gordon Bennet!!!
Remy approves!
I like the other recipe better when Julia and Chris Kimball made several years ago
OMG! At our house we take the soupy sloppy ratatouille soup and eat it with rice and roast chicken along side the vegetables. Never let a good sauce go to waste.
Insane.
My thoughts are, that Ratatouille and Caponata are very much the same.
I love the way she says add peeled plum tomatoes. The only way I know to peel plum tomatoes is to blanch them, and that requires a whole extra step which takes time and effort. If there's an easier way to do it I'd like to hear it, otherwise I will go probably to the canned tomatoes.
When vegetables are cooked too much they lose their nutrients. I will do it my way. Thank you for the recipe.
Unfortunately, it's not remotely that simple.
Here's a decent explanation.
www.healthline.com/nutrition/cooking-nutrient-content#boiling-simmering-and-poaching
Also keep in mind that the temperature it's cooked at matters for the few that are heat sensitive. And in the oven the temperature is a lot lower than on the stove.
Also, there's a reason why for most braised dishes they have you bring it to a simmer on the stove first. Because it usually won't get hot enough in the oven to even simmer if you don't.
And cooking also allows your body to extract more calories and nutrients than eating raw, so just because something might have some nutrient reduced doesn't mean you don't get more of the nutrient when you eat the food cooked verses eating raw.
💥BOOM 💥
You probably have learned by now but the vitamins are usually not destroyed.. they mostly leach into the liquids, so if you consume the juices and don't drain them off you will get the nutrient benefit
In some cases cooking actually increases the bioavailability of the nutrients. Too much to list but just research it. It's not a one-size-fits-all type thing
What is this non-Le Creuset Dutch oven they’re using?! It looks like the Lodge, which they rightly fault for having a small bottom cooking surface. There are more on the shelf behind them. What is happening here?! 😱😱😱
(Maybe they don’t want to use that metal masher on a Le Creuset. Extra points for set dressing with more of them scattered in the background!)
Looks like imported Lodge, to me.
If so, why is AMERICA'S test kitchen supporting
CHINESE cookware?
I've probably got 40 pieces of Lodge, all from Tennessee,
not China. (How do I know it's Chinese? It's not black.)
steve
Could be a Tramontina? I have one and have used it for years!
Same as the red one Adam is slamming the lid down on here...ruclips.net/video/KoW1eyYD0zI/видео.html
They still don't give the name though.
Then it’s definitely a Lodge. (You can see the logo on the knob.)
Sweat the veg, no mystique about it. Mine is NEVER WATERY