It would not be summer without ratatouille and everyone has his or her favorite. This one is mine and whether it is better or worse than any other recipe, I don’t know. What I do know is that it connects me to the wonderful cookbook from which it comes, Lulu’s Provencal Table by Richard Olney. Be warned, this is not your quick and easy (well, it is fairly easy) ratatouille, but it is well worth the effort. – Jason Adams
{Recipe after the jump.}
