White Bean & Ratatouille Gratin

This is a very nice way to use up summer's bounty -- it takes a while to make the sauteed ratatouille [link below] used in the gratin, but it can be made ahead and left at room temperature for several hours, allowing the flavors to blend, before adding a can of white beans and the parmesan/bread crumb topping, and baking.

The sauteed zucchini recipe makes about 3 cups and the gratin recipe calls for 2 cups of the ratatouille. I used all the sauteed ratatouille I made and was not sorry. As is usual with this type of recipe, it was even better a day or two later.

http://www.finecooking.com/recipes/sauteed-ratatouille.aspx