Ratatouille or Ratatouia

So much has been said and written about ratatouille but I find it is usually either overcooked to puree, a lesser sin, or undercooked to the point that the eggplant tastes like warm, wet cotton balls, a major sin. This dish is the epitome of étuvéing: Simply cook the vegetables covered in a heavy pot until there is only enough of the wonderful natural vegetable juices mixed together to coat them lightly. If you want a crunchy ratatouille, then you don’t want a ratatouille. Instead, take the