Cookbook Countdown#15: Traditional Ratatouille

My first time making Ratatouille, after reading through

the recipe and noting the long simmering required,

decided to dice most of the vegetables larger so I will not

end up with mushy vegetables.  I did not add the 'optional items'

of black olives, saffron, smoked chillies, sun-dried tomatoes,

but still tasted good, especially after a day or two in the fridge.

 Delicious as is with toasted baguettes

Recipe from 'Cooking Class' section of

Flavours magazine dated Sept - Oct 2007!
Traditional Ratatouille ~ pages 56 to 57

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