Ratatouille, a French vegetable stew made with eggplant, zucchini, garbanzo beans, tomatoes, onions, and parsley. We roasted the vegetables in the oven first, coated with olive oil, then baked them in the sauce for about half an hour. The Ratatouille was served with a pork loin roast and fresh-peach chutney.

Read full article on Culinary Reformation