Ratatouille is very versatile. It works equally well as a main course or side dish, and can be served hot, cold, or at room temperature. You can refrigerate it, covered, up to 3 days.
Ratatouille, a summery vegetable stew, features many of the ingredients—onions, eggplant, bell peppers, zucchini, and, of course, tomatoes and garlic—essential for so many other Provençal specialties. The stew lends itself to interpretation, but these few rules will guarantee superior results:<br/><br/><br/>Oven roasting: The eggplant and zucchini should be roasted in the oven before being stewed with the other ingredients (rather than just stewed, as called for in some recipes), to prevent sogginess and concentrate sweetness.<br/>Flame roasting: Charring the bell pepper over a gas stove’s flame (or under the broiler) imparts a smoky flavor.<br/>Blanching and peeling: When cooking with fresh tomatoes, it’s always a good idea to first remove their skin and seeds, as they affect the texture of the finished dish.<br/>Stewing: Simmering all the ingredients together allows their flavors to meld. For the liveliest taste, reserve some herbs and stir them in at the last minute.
