Ratatouille's Ratatouille

This is the first ratatouille I have made and it really is delicious and easy...although mine was not as beautiful as the one baked in the Smitten Kitchen. I needed to ballpark amounts because my pan was larger than the recipe called for but this is a recipe that is very forgiving of that kind of improvisation. I also forgot the parchment paper cover but I didn't miss it. Served as a side to Barefoot Contessas's roast chicken.

This was good enough to send me on a search for more ratatouille recipes (Keller, Pepin, Child, Wells, etc.) since this is a great option (taste and presentation-wise) for fall entertaining.

August 2011 -- A second go-around with this recipe and just as delicious this go-around. Served on top of couscous with a nice dollop of goat cheese.