Editor's note: Each Saturday morning we bring you a Sunday Brunch recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.

[Photograph: Sydney Oland]

I love ratatouille. It's soft on the palate and easy on the stomach; served with a fried egg and some crusty bread, it makes for a simply, hearty brunch that could easily work as a light supper, as well. Ratatouille gets better the longer it sits, so if you know company is coming, I'd recommend making it the day before—just reheat it in the morning while you're cooking your eggs.

When preparing the vegetables it's important that you cut them all into equally sized pieces, especially the peppers and summer squash, so that they cook evenly. That said, if you end up cutting the eggplant a little bigger, that's just fine—it tends to break down during the cooking process regardless, giving the ratatouille extra body and thickness.

About the author: Sydney Oland lives in Somerville, Mass. Find more information at sydneyoland.com (or read eatingnosetotail.com)


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