Ratatouille

A Provençal vegetable braise: courgette, aubergine, tomato, pepper, and onion slow-cooked with olive oil, garlic, and herbs. The dish is simultaneously acidic from the tomato, sweet from the caramelised vegetables, bitter from the aubergine skin, and aromatic from the herbs. The olive oil adds richness. No single dominant flavour; the challenge is breadth rather than intensity. This is one of the most Mediterranean dishes in the calculator and the answers sit in the same landscape.