There are so many recipes out there for it, but I use this one from allrecipes.com and then add my own twist (my kitchen's just about big enough for one or two twists).
This is what I do differently:
- I use my skillet and not the oven - even though my oven's teeny tiny it turns my kitchen into a furnace.
- I leave off the mushrooms and green peppers, though it would be good with those I think. I just always make this when the mood strikes me, and even if I don't have all the veggies it calls for, I go ahead anyway.
- If I don't have two fresh tomatoes, I use a can of chopped tomatoes with all the juices.
- I add diced chicken at the beginning when I'm sauteing the onions and garlic, and later add a bit of lemon juice to tenderize it.
- I also throw in some marjoram, thyme, and a few splashes of red wine.
- I add the parmesan right at the end before giving it a final stir and serving it up.
- I serve it over couscous that I've prepared with chicken broth and olive oil.
- This last time I made the dish I also added some black olives that I had halved lengthwise.
What's your favorite version of ratatouille? We all know what Anton Ego's was.