Ratatouille

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I've made this dish at least 5 or 6 times. I try to do something slightly different each time. Today, I layer the vegetables and bake them in the oven. Other times I've roasted the vegetables separately before cooking everything on a stove top. I also use herbs de provence instead of basil. The herbs and all the juices from the vegetables make this dish sweet and earthy. The dish is served with a side of bread. Very French country.