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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 Recipe

6 Reviews for Ratatouille à la Casablancaise

06/25/2012
Anonymous
Great!

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.

Comments
11/09/2010
Anonymous

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!

Comments
10/23/2010
Anonymous

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.

Comments
07/26/2010
Anonymous

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!

Comments
04/18/2010
Anonymous

I love it!

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