I seriously underestimated ratatouille. You’d think after watching the movie by the same name, one would have at the very least an appreciation for the dish that brought a sneering, discriminating, albeit cartoon, food critic to tears. But, no, it seemed to me that the dish was a just a watery, poor excuse for a lasagna. No noodles? No cheese?! But with several yellow squash and eggplants languishing in the fridge, and two very ripe tomatoes with fault-line cracks (they rolled off the counter because this apartment is slanted), there was nothing left to do but make it.
And boy am I a convert. So much so that I’ve made it twice in four days, loosely following this recipe because I had no red peppers and used yellow squash instead of zucchini. Somewhere in the slicing and the salting and the roasting, a richness of flavor comes out. The Good Food Matters blog author writes: “deep candied vegetal flavors” and “caramel-like juices”! She’s right – it’s true. But if that’s not enough to persuade you, I’ll leave with this: please, please make this as soon as you can. It’s the quadrumvirate (can that apply to non-masculine terms?) of awesome meals – cheap, easy, delicious and nutritious.