Have any of you made ratatouille? I THINK I spelled that correctly! It never appealed to me before this year: then I watched my favorite celebrity chef, Jacques Pepin, prepare it, and it inspired me. The results were really great! I made up a batch on Sunday early and let it cool: you eat it either cold or room temperature. You can serve it plain, or on top of pasta, or put a dollop of plain greek yogurt over it, as I did this morning, and my brown bag lunch was so satisfying and energizing. Here is a link to Jacque's recipe. http://www.kqed.org/w/morefastfoodmyway/pdf/225-recipe.pdf I highly recommend the herbes de provence as seasoning for this dish.