We were at a dinner event in San Francisco some years ago when I had ratatouille for the first time. Thankfully, the husband didn’t realize it had eggplant in it or he never would have eaten it again.
Of course I had to replicate what my friends claimed was the best ratatouille they’d had.
My two-step process may seem like overkill to you, but the trick is to get the veggies so melty and herb-infused that an eggplant hater can’t detect the texture and falls in love with the flavor. Simmering on the stovetop just doesn’t quite do it. —Roxanne Graham
each: equal amounts of eggplant, zuchini, fresh tomatoes chopped into bite-sized pieces
each: equal amounts of red onion, red bell pepper chopped
each: equal amounts of Italian flat leaf parsley and basil