The New Chesapeake Kitchen
By John Shields, David W. Harp
Johns Hopkins University Press - 2018
ISBN: 1421426501

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The New Chesapeake Kitchen

Ratatouille with Spelt Penne

Page 123

Cuisine: North American | Course Type: Main Courses

(1 review)


Recipe Reviews

7th August 2020


Most of my ratatouille recipes are built in a skillet or pot. In this one, the vegetables are roasted first and then covered with tomato sauce. The result is that the eggplants, peppers and zucchini hold their shape and individual flavors better.

We just ate it as a side dish; serving over pasta or rice would also be nice.

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