Home cooking attempt — Ratatouille from scratch

I spent an afternoon making Ratatouille from scratch following a traditional recipe. Getting shallots right was the main challenge — it's not as straightforward as it looks. The deeply layered result was rewarding once I got it right.

the terroir philosophy links food to its region of origin. I served it with baguette as the recipe suggested and the pairing made sense. It took longer than I expected but the outcome was genuinely satisfying. Making Ratatouille yourself gives you a new appreciation for what goes into it at a restaurant.