With the crunch of fresh vegetables, tomatoes and a creamy sauce, this veggie casserole is an indulgent baked dish.

The dish originates from the South of France, where home cooks would toss tomatoes, zucchini, peppers, onions, eggplant, garlic and herbs into a pot and cook them down to create an irresistible mixture enjoyed hot, cold, on its own, with eggs, over toast, or tossed with pasta.
And know that no two ratatouille are exactly the same, so make whatever changes you’re inspired to and really make this your own.
Recipe by Swpan Mondal, York St., Bangalore

Posted: January 20, 2018
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