I made this Ratatouille last night and it turned out great! It was a bit sweet from caramelizing. I played a bit with the proportions in terms of what I had on hand - I didn't use mushrooms. I peeled the eggplant (Japanese) and salted it to let it sweat for about 20 min, after which I rinsed and squeezed out as much liquid as I could. I didn't read the instruction that the basil was supposed to be added after roasting, but I think having it in during roasting added flavor.
I served it with some penne and having some Parmesan cheese was delicious. I will definitely make this again!
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