I think of ratatouille as a summer dish, when vegetables like tomatoes and eggplant and peppers are at their best. But our Met Market still has pretty good heirloom tomatoes, the eggplant looked wonderful, and everything else — onions, mushrooms, yellow and orange peppers, zucchini — looked good enough. Oh, and I add a sliced sweet potato to the mix, to make it a winter recipe. I usually have cooked ratatouille on top of the stove, but this fall came upon a preparation that relies on baking. The layers of vegetables are intermixed with grated parmesan cheese, and the dish comes out bubbly, delicious, filling, nourishing, and reasonable in terms of calories.
Can add good bread, a glass of chilled white, and it’s practically gourmet.