Ratatouille

Barbuto was to some degree influenced by my travels, and yet in my travels I’ve never had a good ratatouille; even in Mougins, France, where they claim they do an authentic one. I imagine that the dish has evolved in two pathways—one via home cooks; and the other, a more “sophisticated” restaurant variety. We have deconstructed interpretations, Asian and Indian versions, even an American variety. In my world, I have been taught to sauté the vegetables separately and then merge them; other c