Comments on: Ratatouille

By: JoBo

JoBo — Sun, 28 Jun 2026 23:08:54 +0000

Fabulous recipe and great instructions. We just had this for dinner, adding eggs to bake in the last 7 minutes. Delicious and filling and so easy.

By: Sara

Sara — Thu, 25 Jun 2026 16:22:22 +0000

Kate, you amaze me with your ability to take simple, whole food ingredients, cook them in an uncomplicated manner, and produce a stunning dish. I’ve made this recipe twice now, I followed it precisely each time, and it’s just phenomenal. This morning I put leftovers with eggs like you suggest and what a wonderful way to start the day. I served it on toast and ate it fork and knife style and it tasted like restaurant quality. When I’m looking to try a new dish, I check your site first because your recipes never disappoint! If you ever put out another cookbook, I will be preordering (because I use Love Real Food constantly!). Thank you!

By: Therese

Therese — Wed, 17 Jun 2026 22:25:30 +0000

A big advantage I see in this is less oil. Eggplant is an oil sponge when frying it on the stove top. The squash’s to a lesser degree. I’d probably opt for a slightly large dice to get the flavor of the individual components. A variation to consider is using rosemary or better yet, herbs de provence (just get a brand without fennel as it can overwhelm the vegetables).

By: Sarah Thomas

Sarah Thomas — Sun, 14 Jun 2026 07:26:59 +0000

Yum! I made a speedy version of this with tinned tomatoes (sorry -a busy day) but the rest of the ingredients and it was delicious.

By: Rachel

Rachel — Mon, 13 Apr 2026 22:55:13 +0000

I enjoyed this recipe. I peeled the skin of my tomatoes in addition to removing the core and used my kitchen Aid to chop it. I used shallots instead of onions. Everything else, I maintained what is in the recipe. This is a mainstay dish in my kitchen. Thank you.

By: Leslie Hutchinson

Leslie Hutchinson — Mon, 23 Mar 2026 05:34:14 +0000

I made it. I will give it five stars. It was delicious, but a lot of work but most things that are that good are. Thank you!

By: Irene healy

Irene healy — Sun, 19 Oct 2025 21:59:08 +0000

I followed the recipe but ended up with a rather soupy mix.i pulsed the tomatoes in the food processor only once or twice. There seems to be so much tomato juice in the mixture. Perhaps tomato paste would thicken it up as it is feeling more like gazpachos than ratatouille. Disappointed given the money of the ingredients and time invested.

By: Cookie and Kate

Cookie and Kate — Mon, 13 Oct 2025 02:18:31 +0000

In reply to Rosie. Serving this with toasted sourdough and ricotta sounds incredible! I'm gald you enjoyed it and were able to take advantage of your late summer CSA produce.

By: Rosie

Rosie — Sat, 04 Oct 2025 17:28:14 +0000

Amazing and so much easier than other recipes I’ve made in the past for this dish. Just made with CSA and farm market end of summer bounty. Toasted sourdough in EVO, rubbed with garlic, smeared on ricotta and this ratatouille. Incredible.
Thanks so much, Kate, for all the wonderful recipes!

By: Laura

Laura — Tue, 30 Sep 2025 19:24:55 +0000

I have returned to this recipe for several years now, and it’s proven to be one of my favourite recipes ever. I love the flavour of the caramelized vegetables that comes from the roasting step, and it’s a great way to use up veggies we get in our farm box in late summer. Our favourite way to eat it is with roasted salmon placed on top, and then broken up and mixed in the ratatouille as we eat. Freezes well, too!