I guess you all know already how to do it after the movie. Anyway lovely dish for summer with a Rosé.
http://www.wineberserkers.com/content/?p=2494
ENJOY,
Martin
Ratatouille is excellent hot or cold.
It can be served over rice too.
Grilled meat, burgers, sausages all go well IMO.
I’d find a way to fit an inexpensive Bordeaux into the meal. 
Great with eggs in a wrap, too! I might have to make this one
Martin, thank you for posting. The recipe looks delicious.
Quintessential summer stuff. I like the Chez Panisse recipe.
Love, love, love a good ratatouille!
I’m out to make you more famous, Martin! Your recipe will be posted on The Daily Meal social media outlets tonight at 7:30 Eastern
WOW WOW WOW
I put this one top of a pizza dough and it was fantastic!
Have to try this one over the weekend. Thanks Martin!
Love Ratatoullie. Not sure which went first, but the basic stew is very similar to Imam Bayildi.
Just a bit heavy on the broil, but I actually like a bit of char on the veg. Excellent recipe Martin. I did add leeks!
Delicious with some halibut and an '06 beaucastel blanc.
Someone gave us a couple of nice fat aubergines last week so I decided to give Martin’s recipe a try.
In the past I’ve never finished my ratatouille in the oven, have always done it 100% on the stovetop.
C’est fantastic! This is how I’ll make it from now on.
Thank you Martin.
Another tip for this. I followed Kenji’s technique a second time and diced everything into uniform 3/8 to 1/2" cubes. I really think it helps the flavors mingle better, much better result.