“That time of year thou may’st in me behold...” Well, Shakespeare was talking about getting older, a subject forbidden chez moi. But I’m speaking about late August, that time of year for ratatouille. Tomatoes are ripe, peppers full, eggplant heavy on the vine, ditto the zucchini (green and golden varieties.) OK, I bought the onions. But the basil is mine, so there. Every year at this time, I go through many, many cookbooks, searching for clues on how to make this year’s batch. Many authors (including Elizabeth David) include eggplant, peppers and onions, and then the recipes vary. Thyme instead of basil, some advise. Leave out the garlic...never! I decided to roast the eggplant, yellow peppers and squashes. Then mixed them in with the onions and mucho garlic stewed in extra-virgin olive oil. Salted, simmered, then the chiffonade (love saying that) of basil and some oregano. I let it cool down, then refrigerated it. Served hot, room temp, cold, all good. Better the next day, even better the day after that. Another reason to look forward to cooking (and eating) as August gives way to September.
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