Ratatouille à la Casablancaise
March 7th 2011By Eating Well
Ratatouille has many regional variations in the combination of vegetables used. This à la Casablancaise version is made with cinnamon which highlights the Moroccan nature of the eggplant, squash and tomatoes.
About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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