I don’t particularly like eggplant. Or zucchini, for that matter. I’ll eat it if it’s prepared right, but usually both are too mushy for me. But we’re still getting late squash and tomatoes from our CSA. We’ve also been getting a bunch of listada de gandia eggplant – a smallish purple and white striped varietal.

I decided on ratatouille, and went with a roasted version. This recipe is essentially just roasted vegetables, so I don’t know what makes it so good, but I can’t get enough of it. It’s great at room temp or heated up. It would probably be terrific over creamy polenta but I’ve just been eating it as-is, or in a wrap. The flavors work so well together, and it gets better over time (and I’m not fond of leftovers).

• Roasted Ratatouille (Fine Cooking #80, September 2006, p. 55)