Ratatouille

The components of classic ratatouille — eggplant, zucchini, onions, tomatoes, and bell peppers — flourish quite far north in France, but somehow this stew always tastes more vivid along the Mediterranean. The seasoning typically includes generous amounts of garlic, with herbs and spices depending on the cook’s taste. Elizabeth David, author of the definitive French Provincial Cookery, preferred coriander see