Ratatouille

There are two schools of ratatouille-making. One insists on a labour-intensive system of cooking the vegetables separately and uniting them with some form of tomato sauce at the end for a quick finish. The other has a simpler but longer method in which all the ingredients are stewed very slowly together in the same pan from the start. I think the most important rule to follow is to make this dish in season, when the tomatoes are pungently juicy and, like the other team members, hold maximum