Even though I love all of the components of a typical end-of-summer ratatouille on their own — eggplant, zucchini, bell peppers, tomatoes — something happens when they are brought together in stew form that spurs my disinterest.
Perhaps it’s that it just doesn’t feel right eating such a hearty thick dish while the days are still long and the heat is almost more than you can bear.
Enter this autumn ratatouille. It incorporates some of fall’s best vegetables into it’s mix so that you can make it as soon as the temperatures start to dip. Although after tasting it in all of its richly flavored glory…you might just be tempted to make/buy it year round. Do it. I won’t blame you.
Recipe adapted from Ottolenghi’s Plenty
Joanne Bruno is a food writer and third year MD/PhD student. Find more of her delicious ramblings over at her blog: Eats Well With Others.