by Rhys
Substitutions: We didn't have any peppers, so replaced with a jar of flame-roasted red peppers, and put them in later in the cooking. I suspect this may have actually improved the flavour.
Score: 9/10
So I should probably preempt this by saying that I didn't actually make this, I just ate it. Well I watched it being made, so I have a fairly good idea of what goes into it, ingredients and effort-wise. Oh, also, I took this photo the next day, straight out of the fridge, which is why it looks a bit... solid.
It's a bit of a faff, yeah, because you do the veg and the sauce separately but, I would like to say that this is hands-down the tastiest ratatouille I have ever eaten. Like, it's seriously delicious. I want to eat it all the time! Also, because you haven't just boiled the veg in the tomatoes, it's not all watery, it's rich and thick. AND DELICIOUS!
It's probably a bit weird to be this into a ratatouille, and I'm probably only raving about it because I had such low expectations (because nobody loves ratatouille, do they? Even when it's a Pixar film!) and now you won't. But it was a lovely hidden gem that I am almost scared to make again myself, in case it's not what I remember it being.
Oh, I so love ratatouille. I do! What I do not love is aubergines and the twelve gallons of oil you have to use to make this ratatouille. Rhys, you must tell me: is this sub-friendly? Because I want it SO MUCH.
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