Ratatouille
The quintessential August recipe! This recipe from Alice Waters is Jess’ favorite at the moment. Taking the time to salt the eggplant removes any potential bitterness that may effect the overall flavor of the dish. (If you’re looking for fancy, there are many beautiful layered ratatouille versions out there as well.) This version uses a basil boquet that is removed after cooking, so you can get away with using basil that’s starting to bolt, making it a great end-of-season recipe!
