We are at a family reunion at Smith Mountain Lake in Virginia. Last night was our turn to cook and we planned a dinner for 15. The menu was as follows;
kale on crostini
herb and garlic encrusted rack of lamb
roasted baby potatoes
Ethiopian black eye peas
We decided to take this opportunity to try JC recipe for ratatouille, page 503. The result was a sweet vegetable blend with a nice, rich sauce. It was time consuming. She recommends cooking the peppers and onions together and the zucchini and eggplant together. Then you peel and seed tomatoes before layering everything.
The only change I made to the original is that I used red peppers instead of green and I cubed them instead of slicing them. I feel certain that if red peppers were as widely available then as they are now, Julia would have preferred them, too.