Ratatouille - Feast Your Eyes

by Nanette Maxim, Posted Sep 13th 2010 @ 10:00AM

Photo: smitten, Flickr

The chunky, herb-fragrant Provençal summer stew of tomatoes, eggplant, and peppers got a serious makeover years back. The king of lean cuisine, French chef Michel Guérard, gave ratatouille a new name, confit bayaldi, cutting out the frying process, and layering the vegetables before baking them. It's a circle of inspiration with this dish: Guérard played with an eggplant-heavy Turkish dish called Imam Bayaldi. Then chef Thomas Keller came along and added a tomato and pepper sauce as a base, and a vinaigrette sprinkled over the top. Blogger smittenkitchen picked up the torch and gave the fanned assembly a personal treatment, and serves it with couscous and a bit of goat's-milk cheese (get her recipe, a variation on Keller's, here).

Visit Kitchen Daily for more recipes for ratatouille, which, given a little experimentation, you can call anything you like.

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Filed Under: Feast Your Eyes
Tags: Michel Guérard, MichelGuérard, Ratatouille, thomas keller, ThomasKeller

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Reader comments (Page 1 of 1)

9-13-2010 @11:32AM Ann said... It should be "her" or "this" recipe, not "his." Smittenkitchen is a she =)
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9-13-2010 @2:49PM Dan said... The photo of the fanned vegetable slices (baked too) looks like the method Remy the Rat used in the for his final dish in the movie Ratatouille. Very nice.
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