Slice eggplant into circles about 1/3 inch thick. Sprinkle liberally with salt and set them in a colander to drain for 1-2 ...

On the other hand, it is the best side dish to all your chicken dishes: chicken spatchcocked or roasted chicken. Breaded ...

Spoon the ratatouille over the bread in one layer and sprinkle on the cheese. Crack your eggs over the cheese, spacing them evenly apart. Dot the cherry tomatoes around the eggs. Transfer the pan ...

Discard the bay leaf and stir in the remaining 1/2 cup of basil. Season the ratatouille with salt and pepper and let cool slightly. Meanwhile, in a large nonstick skillet, heat the remaining 2 ...

Ratatouille will keep well in the fridge for up to three days. Don’t be tempted to skip some of the olive oil here as it adds a real silkiness to the sauce. Serve just warm or at room ...

Our ratatouille recipe is great to have on hand for an easy lunch or jacket potato topping. Rich tomato sauce with soft aubergine, courgette and peppers – this vegetarian dish will be a ...

"True ratatouille is a simple dish: rich, tender, and transcendent when made well," writes Parisian cookbook author Rebekah Pepplar. Made with peak-season tomatoes, zucchini, peppers, onions ...

Ratatouille, the classic vegetable stew of Provence, is featured in all the small restaurants along its coast. Vegetables for ratatouille are usually prepared separately and not combined until the end ...

About Couscous with Ratatouille - Tangy Tomato Sauce Recipe: A tasty, tangy tomato based recipe which is filling, delicious and healthy! What is not to love? Couscous is a traditional dish from ...

It’s perfect on its own served with bread (try this garlicky version) to mop up the juices, topped with pan fried fish or alongside a good old roast chicken with salad. It keeps well in the ...

A seasonal summer dish full of flavour and colour - and if you are lucky, you are growing some ingredients in your own garden. This is easy to make, seasonal and therefore cheap in Summer, the ...