… was the best ratatouille ever.
The secret is to be willing to grate most of a seven-dollar block of fresh Parmesan, and make sure you put a decent amount between every layer. Also make sure every vegetable you use to make it was in the ground/on the vine three days ago at the most.
Between us, HRH and I ate the entire thing. I was expecting to put half of it away for lunches this week. Liam helped us by eating a mushroom or two, a bit of sweet pepper, and some aubergine that I told him was another kind of mushroom, ferried to his mouth with forkfuls of rice.
Evidently I will have to make more. Good thing I have extras of all the ingredients, and it’s dead simple to make.