Eggplant.Purple eggplant adds great color and its unique texture adds meaty depth to the dish. I prefer the keep the skin on for color, but you may peel the eggplant if desired.

This ratatouille is covered for the first 30 minutes of cooking to ensure the vegetables tenderize without burning. We uncover the dish for the last 10 to 15 minutes of cooking to caramelize the ...

You don’t have to spend your afternoon glued to the stove for this rich, caramelized French classic. A sheet pan makes it so much easier. By Melissa Clark Breaking from Julia Child isn’t easy ...

IT WAS RATATOUILLE, the southern-French compote of eggplant, tomatoes, zucchini, onions and peppers, that taught me the meaning of “umami.” I didn’t know the word as a 10-year-old first ...

Ratatouille typically refers to the rustic Provençal dish of stewed eggplant, tomatoes and summer squash.However, in this dish, I lean into the version made popular by the 2007 Disney-Pixar film ...