![]() ![]() I’ll be frank: I was a little disappointed. So as long as those are your expectations going in, you won’t be disappointed. The kind of celebration where you drink Kool-Aid in paper cups, not the kind where people are swinging from chandeliers. It’s a quiet thrill, one that’s a gentle celebration of summer. (Are you out of breath yet?) By the end, you’d think you’d have a flavor powerhouse: all those vegetables! All that time! But that’s not really the case. You blanch tomatoes and then peel the skin off, you chop them and cook them into a sauce with garlic and basil, you salt eggplant and let it strain (to get the bitterness out), you cook onions by themselves, then peppers by themselves, then zucchini by itself then eggplant by itself all of which, at the end, you add to the pot with the tomatoes and simmer for an hour. In fact, it was the exact same recipe as the one you see above, a recipe from Gourmet magazine that now lives on Epicurious. When I wrote my last book, the final chapter “Feast” featured a leg of lamb paired with a ratatouille just like you see above. I made it for a dinner party where there was lamb (a leg of lamb, actually) and, as many will tell you, ratatouille goes well with lamb. It’s been more than a month since I made the ratatouille you see in the above photo.
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