Ratatouille

I've made this recipe a few times before & it is always delicious. Today I'm quadrupling it... mostly due to a plethora of zucchini, squash, eggplant and tomatoes that are available in my and various others (Haddas & Eric's) gardens.

I peeled the tomatoes using the water bath/ice method, but next time I might try the broiling method as it should add a nice smokiness to the dish.

If you've ever cooked with me, you know I find it impossible to not add spice to everything. In this recipe, I've added about 3 Tbsps of red pepper flakes to the red pepper puree. Maybe more if I'm being honest. Nadia knows. Also added some garlic in this step as well.. you can never have too much!

The result? Amazing. Again. But it definitely takes most of the day to caramelize the onions, red pepper puree & cook down the tomatoes. I'll pressure can it later this week (if there's any left). I also made roast chicken on a bed of potatoes, fennel, shallot & garlic. 3 chicken legs, salt & pepper with some fresh thyme and lemon shoved under the skin. Cooked the entire thing at 425 for about 25 minutes, not touching a god damn thing. It was delicious, the chicken was cooked perfectly, but I'd like to have less chicken fat in the veggies. Maybe if I put it on a grill.. or something? Any ideas?