…then I’ve got a solution right here. This past week here in Sherbrooke has been very reminiscent of summers in San Francisco and Seattle: cool, rainy, the occasional bright splotch of sun painting the streets and yards. Honestly, after nearly 3o years of soul-cracking heat in the American South, I don’t mind. It’s something of a relief.

Hence, the decision to make that classic French peasant dish, ratatouille. The LSC wanted to be clever and rent us the movie to watch after I made it but sadly, it was out. It doesn’t matter because this meal was so hearty for a blustery-day-pretending-to-be-autumn, that it was well worth it. I added the richness, the silkiness, of a poached egg on each serving. Paired with the oatmeal bread I made earlier in the week, we dined amazingly well.

Vegan friends, don’t despair, because with the omittance of the egg, this can easily be yours.

Jacques Pepin’s Ratatouille

adapted from “The New York Times Country Weekend Cookbook”, edited by Linda Amster (St. Martin’s Press)

1/4 cup extra-virgin olive oil

3 onions, peeled and cut into 1-inch pieces (about 3 cups)

1 large green bell pepper, seeded and cut into 1/2-inch pieces

1 large eggplant, cut into 1-inch pieces (about 6 cups)

4 small zucchini, cut into 1-inch pieces (about 4 cups)

1/4 tsp. red pepper flakes

1 1/2 tsp. kosher salt

3 tbl. chopped garlic (about 6 to 8 cloves)

4 ripe tomatoes, cut into 1-inch cubes (about 4 cups)

1 cup julienned fresh basil

freshly ground black pepper to taste

Heat the oil in a large saucepan. When hot, add the onions and the green pepper and saute for about 5 minutes over high heat. Add the eggplant, zucchini, pepper flakes and salt, reduce to medium, cover and cook 25 minutes, stirring occasionally to prevent mixture from sticking. Add the garlic and tomatoes and continue cooking, covered, for 6 to 8 minutes. If the ratatouille seems too liquid, cook uncovered for this part.

Remove from the heat, transfer to a large serving bowl (the wider the better, truthfully) and cool to room temperature. Just before serving, stir in half of the basil, sprinkle the remaining basil on top and sprinkle with black pepper.

If you’d like, top with a poached egg and/or freshly grated Parmesan cheese.