Sticking with my theme of methodology over recipes, here is an end-of-season ratatouille

Ratatouille is one of those recipes where I don’t really think you can mess it up. It’s basically an excuse to use up the last of the summer vegetables before they disappear for the year.

Start with a big glug of olive oil and sauté onions and garlic until soft. Add whatever peppers you have around (if you are using Jimmy Nardellos I recommend deseeding first), then eggplant, and summer squash.

Let everything cook down and get a little browned before adding tomatoes. Season with salt, pepper and plenty of herbs (I love thyme and basil, but parsley or oregano is awesome too).

Let it all simmer together until the vegetables are soft and the tomatoes have cooked down into a thick, jammy sauce.

Eat it with crusty bread, put an egg on top, or honestly just eat it straight out of the pot.