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This ratatouille is a great make-ahead option for summer entertaining, as the flavor benefits from some time to develop. It can be refrigerated in an airtight container for up to three days. It's delicious hot or at room temperature. Recipe courtesy of Clare Vivier.

Source: Martha Stewart Living, June 2016
Total Time Prep Servings



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How would you rate this recipe?
  • ElizParkCoop
    26 FEB, 2018
    I made this dish for the a dinner party I was throwing. Most of my guests had never had ratatouille. It was delicious! I decided to serve it over polenta discs that I lightly fried to give it some dimension and heaviness [it's still winter] and it was a huge hit. I was a little nervous about serving this to people who enjoy their meat based meals but adding the polenta made it filling. Everyone loved it. My only change was to add in an entire can of tomato paste and it had a nice marinara flavor to it. I would definitely make this again and really enjoyed preparing and serving this dish!

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