By Erica H.
It's fall! It's fall! And believe me, no one is ever happier about this development than I am. Of course, the weather around here consistently refuses to acknowledge the plain and simple fact of seasonal progress. Look at the calendar, sun! You are being inappropriate.
Fortunately, I have come up with one thin yet delicious silver lining to the sun's glaring obtuseness, and that is: ratatouille ingredients are currently plentiful and cheap.
I've been using Francis Lam's recipe for a couple of years now, and it is truly one of my favorite applications of tomatoes (specifically, giant piles of tomatoes). It is certainly the best thing that ever happened to eggplant. It takes all afternoon to cook down, but that's part of the appeal--it may still be hot outside, but I'm more than ready to tenderly minister to a simmering pot for hours at a time. And just look at the mushy vegetable delight that emerges!
Of course, I'm still in Meat Prison until the end of this month, so I've been dishing out my ratatouille alongside scrambled eggs and sausage, but the ideal combination involves a sliced baguette, some soft cheese, and a bottle of red.
A perfect, light vegetarian meal. Of course, if (for whatever reason) you do not want to spend the better part of the day at the stove, this ratatouille pizza will certainly do in a pinch.
Any last-bit-of-summer bounty you're currently enjoying?