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Ratatouille à la Casablancaise

September/October 2008

Your rating: None Average: 3.7 (59 votes)

Ratatouille—a cooked eggplant and tomato dish combined with other seasonal vegetables and olive oil—has many regional variations. This one is made with cinnamon, a signature spice in Moroccan cooking. Try it as an appetizer with bread or as a sandwich filling.



READER'S COMMENT:
"I doubled it due to lots of Eggplant, left the skins on and added onion. I thought it was really good and different. Did not love the doubled amt of Cinnamon though. We ate it over oven baked red potatoes - yummy! "
Ratatouille à la Casablancaise

6 Reviews for Ratatouille à la Casablancaise

10/03/2009
Anonymous

Fantastic! We are getting our veggies from a local CSA and we had all the ingredients in our box this week. What a yummy recipe -- best of all, the whole family rated it a 5 out of 5! Seriously, that never happens in our house. Thanks. Don

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