Mmmm My Ratatouille and Lamb

Mmmm My Ratatouille and Lamb

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Your tips and advice on making this dish are invaluable. Thank you.

Cynthia — Saturday 5th April 2008 2:19 am

This looks like such a stunning meal Bron. Thanx for the post and the recipe. Your photos are just great and I love that Easter sunrise! Definitely adding this to my list of recipies to try! And I just found some gorgeous plums in the grocery store so guess what I am trying out this weekend......:)

Colleen — Saturday 5th April 2008 8:49 am

Very tasty Bron. Bryan HATES Eggplant so I usually make it without. But I could use your method and just add the eggplant back to mine. Clever!

barbara — Saturday 5th April 2008 10:48 am

Ratatouille is one of my favourites, especially when the veg are oven roasted. For some of my friends, its the only way they'll eat aubergines.

j

jasmine — Saturday 5th April 2008 2:48 pm

OK, what can I say but YUMMY YUMMY and YUMMY! It looks amazing.

Chuck — Sunday 6th April 2008 5:45 am

It's hard to argue with any dish that makes all those vegetables come together so harmoniously. And with lamb on the side, you can never go wrong.

Annemarie — Sunday 6th April 2008 10:16 am

oh yum yum yum!! started with glorious sunshine gives the great mood to move on for the day!

arfi — Monday 7th April 2008 4:10 pm

I never thought of eating the leftovers with a poached egg!!!! Yum!
Now I'm really anxious for my summer garden....

katie — Tuesday 8th April 2008 8:53 am

Really gorgeous dish Bron! Depending on which family you grew up in, military orientated or not, the cook will also tell you that "ratatouille" comes from the sounds that a machine gun makes when it fires "ratatatata" as this dish was primarily served in military kitchens and cafeterias. Since it is a peasant dish, made because cheap and easy, layering the veggies in the pan is the most traditional way to go, usually onion, eggplant, zucchini, peppers and then chopped tomatoes, cover, let stew, uncover to evaporate some of the juices. I found all this info while doing a paper on the dish for school. Which makes me think and welcome all the wonderful stories on how the dish was created, cooked and how it evolved throughout the cooking times. I have never found one ratatouille I did not like and yours is just beautiful! Now, I'd better get cranking and make you a clafoutis, right?!!

Tartelette — Thursday 10th April 2008 1:16 pm

Two of my favorite things - lamb and ratatouille. Great job Bron!

Bruno — Friday 11th April 2008 8:55 am

Looks like a satisfying meal. Love lamb!

Chris — Friday 11th April 2008 10:27 am

Good grief! Bron that is just a fantastic photo, the first one, but all of them are excellent.
Some things you just know. I know this is a wonderful ratatouille!!

MyKitchenInHalfCups — Saturday 12th April 2008 1:01 pm

Thank you again for your constant and generous comments everyone, they are truly appreciated!
Thanks heaps!!

bron — Sunday 20th April 2008 10:48 pm

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