Ratatatouille has always been a favorite dish of mine (and I enjoy pronouncing it with my best French accent)–but honestly, I consider it a bit of a pain in the you know where to prepare. I have terrible luck with mandolines, and usually not nearly enough patience to use my chef’s knife to thinly cut a ton of veggies for dinnertime, I usually just find myself opting for another meal instead. And this is unfortunate, because to my tastebuds, ratatouille is really, really good. The way the eggplant, peppers, and zucchini merge into one deliciously fragrant explosion of flavor is quite crave-worthy.

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