This meal is kind of special. It is the first dinner meal (not heated up in a microwave, mind you) that I have ever made with zero assistance from my sous chef, Mom.
Last Thursday everyone was out of the house, and I fully took advantage of this time to cook and bake (be watching for a cookie posting!) It took me an obscene amount of time to chop the vegetables, particularly to figure out how to cut up garlic and how to peel eggplant. I have never cooked eggplant before. In fact, I'm not even sure if eggplant has ever been cooked in my house even by someone who isn't me. The kitchen has been christened.
Another reason why this meal is special? It has a (minor) connection to the exciting news I am about to share. Several times I have eaten the "white bean ratatouille" served up in the dining halls at my university, which is where I got the inspiration to add the delicious little beans to this recipe. Come fall quarter I will be working in the dining hall! First real job! This may not seem exciting to those of you who understand "dining hall" to be code language for "cafeteria," but hey, I'd rather work around vegetables and desserts that I love than filing cabinets and office phones that I detest. Think about that, and in the meantime, feast your eyes.