Ratatouille

I came upon this recipe for ratatouille quite accidentally. Once I saw it, though, I knew I had to make it. Traditional ratatouille—all chunky—doesn’t really do it for me, I must say. But this version looks so neat and pretty that I had to give it a try.

Monday night I made some tomato sauce; I used half of it for a mini-lasagna on Tuesday and the rest for the ratatouille on Wednesday.

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It made the perfect base for the ratatouille and eliminated the additional steps of dicing and onion and slicing garlic (so labor intensive, as you know).

I used our mandoline quite successfully (no cuts!) and arranged the vegetables in an aesthetically pleasing manner.

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I actually had to make two of these because I got very carried away with the mandoline.

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This dish took literally moments to throw together, and it certainly looks nice on a dinner table. Highly recommend, particularly if you are serving to impress.

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