Ratatouille is an eminently versatile dish—you can serve it warm or cold, as the center of a meal, or as an hors d’oeuvre or accompaniment. You may want to prepare this a day or two ahead, since it is even better reheated. Some cooks feel strongly that the vegetables in a ratatouille should be puréed; I prefer it when the vegetables retain their shape because the flavor seems better.
Peel the large eggplants; leave the small ones unpeeled. Remove the stem ends and cut the large eggplants in
Slice the peppers in half vertically. Remove the seeds and stems and cut into
Clean the skillet with a paper towel and heat
Clean the skillet and heat
Before serving, remove the bay leaves, carefully pour off the excess oil, check the seasoning and add more pepper and salt if necessary. Serve sprinkled heavily with basil—it will keep the dish fresh.
If you serve the ratatouille cold, add about
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