Comments on: Classic Stovetop Ratatouille

By: Audrey

Audrey — Wed, 24 Jun 2026 09:05:53 +0000

In reply to Todd Morehart. Reading this was like an excerpt from adventure novel, Todd! Of course, with the quality of the ingredients you obtained, and the obvious passion you seem to have for cooking, there is little doubt of how delicious your ratataouille was. Compliments to the chef :)

By: Todd Morehart

Todd Morehart — Mon, 22 Jun 2026 22:07:33 +0000

I love your recipes just as they are, but they invite exploration! That being said….
I found a beautiful eggplant and lovely zucchini and bell peppers at a farm market a few days ago. And then some meaty heirloom tomatoes! I knew exactly what to do! And did I mention fresh garlic?
I have been waiting all winter to do this!
I deglazed the onion with a few ounces of a brutally dry and citrusy Sauvignon Blanc. Reduced it nearly completely before moving on. Then added a teaspoon of herbs de Provence with the eggplant and peppers. Threw in fresh French thyme with the bay leaves, 6-7 sprigs. With the tomatoes and zucchini went another ounce or two of wine. An hour and a half later it was magic. I put 4 cloves of garlic in, there were 6 of us….a fight ensued!
Served with rice and pasta.
Thank you Audrey!

By: Audrey

Audrey — Wed, 25 Dec 2024 08:00:27 +0000

In reply to Karen. That's unfortunate to hear, Karen. An excess of tomatoes can definitely turn it "soupy", though still deliciious tasting.

By: Karen

Karen — Tue, 24 Dec 2024 17:34:55 +0000

I made this and unfortunately it came to almost a soup. I think I overdid it with the tomatoes. Still tastes great but I’m realizing I prefer the roasting version better.

By: Audrey

Audrey — Sun, 16 Jul 2023 07:31:04 +0000

In reply to Joelle.

Thank you so much, Joelle! Nothing makes me happier than knowing a recipe brought back great memories.
The honey is definitely surprising, but of course, not a mandatory addition. It really helps if the veggies are out of season, but adds a nice touch regardless.
Much appreciate the review and the kind words!

By: Joelle

Joelle — Sat, 15 Jul 2023 21:47:16 +0000

My mother was French and used to make this. I couldn’t find her recipe and decided to try this one as it sounded much like what she made – she cooked hers on stovetop also. The only thing that surprised me was the honey but I used it. I’m impressed. Tastes great. Kudos for a very authentic recipe

By: Audrey

Audrey — Mon, 10 Jul 2023 13:53:54 +0000

In reply to Victoria. Thank you so much, Victoria! I absolutely know what you mean when you say you like your ratatouille "mushy" (so do I!). Also love the vegan tip for anyone reading that is interested. Enjoy your breakfast!

By: Victoria

Victoria — Mon, 10 Jul 2023 11:03:49 +0000

Thanks for your recipe, it turned out delicious! I cooked the ratatouille a lot longer as when my French host family used to make it for me it would be mushy (and delicious). I substituted with maple syrup for honey to make this vegan and it worked perfectly fine. I also added some basil while it was simmering I really appreciate that this is meatless as I wasn’t sure how to handle not having the uncured bacon, but it tastes amazing eating it now cold for breakfast lol

By: Audrey

Audrey — Thu, 01 Jun 2023 11:24:13 +0000

In reply to Vince. Honestly, it's hard for me to think of a better combination than ratatouille and fresh crust bread. You have the perfect mindset for this recipe! Hope your veggies served you well for this dish!

By: Vince

Vince — Wed, 31 May 2023 20:05:52 +0000

I am making this now, we eat this with some good crusty sour dough bread from the farmers market or with some fresh pasta made with durum wheat. Thanks for the great idea our vegetables are now at their peek in Louisiana. Bon Amis!