We were at a dinner event in San Francisco some years ago when I had ratatouille for the first time. Thankfully, the husband didn’t realize it had eggplant in it or he never would have eaten it again. <br />Of course I had to replicate what my friends claimed was the best ratatouille they’d had. <br />My two-step process may seem like overkill to you, but the trick is to get the veggies so melty and herb-infused that an eggplant hater can’t detect the texture and falls in love with the flavor. Simmering on the stovetop just doesn’t quite do it.

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