watched Rataouille with charlene n joanne. was good... made us really want 2 eat... n if there was a dish "ratatouille" selling nearby, we'd b sure patrons of the eatery. so yeah... got me all interested... n after searching online, i realised how it is so almost impossible a dish to be set b4 the world's most critical critic! remember how anton ego n skinner were taken aback that they were served ratatouille? it's like chap choi in french style. you've got a million ways to do this 'everyday-anyhow' dish. it's a dish mostly taken for granted so really no one serves it in a high class restaurant, much less to the chef's most nightmare, the world's most critical food critic! makes me wonder how one can get such a reaction from eating it (think vege stew... chap choi... can u actually get so moved from tasting it? *scratch head*

included the recipe below.tell me how it turns out should u b bold (or free) enough 2 give it a shot!

Ratatouille Recipe
Ratatouille is essentally a vegetable stew, and as with most stews, the quantities and proportions are variable. Ratatouille is good served over pasta, rice or couscous; or as a vegetable side dish. Tradition preparation of this dish requires browning each vegetable separately to develop individual flavors, then combining them for further cooking to blend the flavors.

Ingredients
- 1 large eggplant, or several smaller ones
- 2 medium zucchini
- 1 onion
- 1 pepper
- 2 tomatoes (more if small)
- 2 cloves garlic
- 2 tablespoons chopped basil, oregano or marjoram (or a mix)
- 2 tablespoons chopped parsley (optional)
- 4 tablespoons olive oil salt

Container: large skillet with cover
Servings: 4
Prep Time: 30 minutes
Directions
Cut eggplant, zucchini, pepper and onion into cubes of about 1/2 inch. Mince or press the garlic. Finely chop the tomatoes, retaining seeds and juice.
Heat 2 tablespoons olive oil in a large skillet over medium heat. Sauté the eggplant until it begins to brown a little. Remove eggplant, add to the pan the remaining 2 tablespoons olive oil, the onions, zucchini and peppers. Cover, reduce the heat and cook for 10 minutes.
Add garlic and tomatoes and cook 5 minutes. Add the browned eggplant and the chopped herbs and cook until all vegetables are tender - 10 to 15 minutes.
Add salt to taste and serve hot or at room temperature.

source:http://www.recipetips.com/recipe-cards/t--1946/ratatouille.asp