There’s no right or wrong way to make ratatouille, but there is an easy way

how we eat

Ratatouille is saucy and versatile – and easy to make.

There is perhaps no dish – certainly no humble amalgamation of vegetables – as popularized by a movie as ratatouille.

The classic French stew is an excellent way to manage so much of what’s in season right now: tomatoes, summer squash such as zucchini and pattypan, sweet peppers, onions, garlic, eggplant. There are as many versions of the dish as there are people making it. In the movie, our rat chef hero prepares a beautifully arranged plate of paper-thin slices of tomato, zucchini and eggplant, but ratatouille can be as simple as chopping and tossing everything into a pot and cooking it until it looks like stew.

There is no correct way to make ratatouille, but there is an easy way. Put everything into a pot and cook un