The reason I'm calling this 'summer ratatouille' is because I make ratatouille a lot and find new ways to prepare it each and every time I eat it. In winter I'll make it a bit heavier, using canned tomatoes and lot's of thyme and maybe some red wine. In the summer, I try to keep it as pure as possible, giving the fresh ingredients (tomatoes!) the spotlight they deserve. When I ate this it was 30 degrees outside and I wanted to keep it fresh and light. I planned to eat this with couscous but I sinned big time by eating half a bag of crisps before cooking and completely ruined my appetite. So I just ate it by itself. I love this way of preparing ratatouille. Tomatoes have a habit of becoming even better when put in the oven for some time, you really get the best out of them this way. I have a few more recepies in store involving baked tomatoes, so if you like this, stay tuned.
