Ratatouille
HOW TO MAKE RATATOUILLE
I’ve seen this dish in several forms, from the probably-original rustic peasant stew in which the veggies are roughly chopped and simmered or baked in a thick tomato-based sauce, to an overly fancy and (if you ask me) time consuming swirl, culminating in a flourish of some kind of flower pattern in the center.
But frankly, who has time for that?
Not me. In my opinion, the easiest way to do it is to quickly stir the sauce together and pour it into the bottom of the pan (you could even mix it in the pan if you wanted to) before layering the veggies on top.
I like to slice the veggies separately and then create an assembly line so you can grab them in order, shove them into the pan and then grab another set. That’s the easiest way to get this dish to look like you spent all day on it, but we’re really only talking about an extra 2-3 minutes of effort.
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