What is Ratatoulle?

This is not a recipe per se, but the description of a dish and the process.
It is an French eggplant stew.
I made mine with chopped celery, onions, zucchini, Italian "Plum" tomatoes and sliced eggplant. Low salt tomato puree and spices; Garlic, pepper, salt-free seasoning, Low-salt Italian seasoning, bay leaf, and dried basil. Baked covered for 2 hours at 350°

The "BIG DADDY" authority on French cooking is Prosper Montagne's larousse Gastronomique. In encylopedia form, with cross references galore. It is not exactly low salt or low fat. Ok, its about as far from healthy as fat back and ham hocks, but as a person's substitution skills grow, you (hopefully) can convert. Anyone thinking low salt and low salt just means leaving the salt out, should stick to the books to the right.

Eating Healthy Since Feb, 2004