I didn't have all the ingredients for this recipe (red peppers and cinnamon). It still came out tasty. I had them in hot dog buns and they were pretty good and filling. I could even eat it by itself.
Ratatouille à la Casablancaise
From EatingWell: September/October 2008
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.
6 Reviews for Ratatouille à la Casablancaise
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!
I took the first comment to heart and tried to spice it up a bit. That was a bad idea. Next time I make this, I'm sticking to the recipe.
The veggies were delicious! I'm so glad to find a way to use eggplant that I enjoy. I left the skins on though, since that's where a lot of nutrients are. The texture was good. I made this and sliced a baguette for dinner. Filling and tasty.
I thought this recipe ended up tasting pretty bland... I even went back to see if I left out an ingredient! I'm not a very experienced cook, so might have been my technique! Still, glad to have such a veggie rich recipe!
I love it!