Recipe developer Tess Le Moing confesses that she's not a huge fan of ratatouille, but adds, "I LOVE Indian curries. So I thought I'd combine the two to make a veggie-packed but flavorful weeknight ...

Toss eggplant with 1 tablespoon salt and set in a colander to drain. Add 3 tablespoons oil to the pot of a 6-quart multicooker set to Sauté. When oil is hot, add onions. Sauté, stirring occasionally, ...

What a wonderful thing is ratatouille, the vegetable casserole from Provence. Even the name has a welcoming, sharp cadence, like snare drums playing in celebration of something very good to eat. All ...

In a large enameled cast-iron casserole or Dutch oven, heat 1/4 cup of the olive oil until shimmering. Add the eggplant and cook over moderately high heat, stirring occasionally, until almost tender, ...

Ratatouille, one of Julia Child's favorite recipes, perfumes the kitchen with the essence of Provence and is a seasonal favorite throughout the Mediterranean region. Since it has a strong flavor, any ...

The French Provencal dish ratatouille is made with late-summer vegetables, including eggplant, zucchini, bell pepper, onion, and tomatoes. Some cooks saute each vegetable separately, but it's much ...

Here’s one way to get more veggies into picky eaters’ mouths: Score and scoop out zucchini pulp, chop, and cook it down with spices into a cream sauce, then incorporate it into good ol’ kid-approved ...

The word “casserole” brings to mind warm, homey comfort food — soul-soothing meals your mom served when you were kid. These summery casseroles are just as comforting but use fresh seasonal produce ...