Simplicity is a tenet of Provencal cooking, so is knowing just how to combine the simple ingredients into something that is greater than the sum of its parts. Alain Ducasse’s cookpot of vegetables is the ratatouille that dreams are made of. Roasted tomatoes and onions add rich and deep layers of flavor to eggplant and zucchini that only vaguely resemble any dish of stewed ratatouille I have ever tasted.
