Appears in Cook's Illustrated July/August 2016, America's Test Kitchen TV
The secret to great yet easy ratatouille? Overcook some of the vegetables, barely cook the others—and let the oven do the work.
Most ratatouille recipes call for labor- and time-intensive treatments like salting and/or pressing to remove excess moisture from the vegetables. We started our streamlined recipe by sautéing onions and aromatics and then added chunks of e...