Contributed by Preston Maring, MD
The prep time taken for this recipe was totally worth it. My wife called it the best ratatouille she had ever had --- for dinner and breakfast the next day.
I returned to Yotam Ottolenghi's Plenty to find and slightly modify this wonderful dish. Cut and chop with a friend if possible. This really is worth doing.
Garnish: chopped fresh cilantro
Includes 1/2 tsp added salt: