Ratatouille

Yes, it's actually better the next day as flavors deepen; store in the refrigerator for up to 4 days in an airtight container, then reheat gently in a pot over medium-low heat, adding a splash of water if it has thickened too much.

Modern eggplants are rarely bitter, so you can skip this step; if you're using an older, very large eggplant, salt the cubes lightly 15 minutes before cooking, let sit, then pat dry and proceed—this also prevents them from absorbing excess oil.

Add a pinch of sugar (start with 1/2 teaspoon) to balance the tomato acidity, or finish with a squeeze of fresh lemon juice to brighten the flavors instead of simply neutralizing the acid.

Yes, but aim for uniform size so they cook evenly; smaller pieces (1/2-inch) will cook in 25–30 minutes, while larger pieces (1.5-inch) may take 45–50 minutes—the goal is tenderness, not a specific size.

Crusty bread, soft polenta, couscous, or over grilled chicken; it's also excellent cold as part of a Provençal plate with goat cheese, cured meats, and olives, or alongside grilled vegetables and fresh mozzarella.

Yes, freeze in airtight containers or freezer bags for up to 3 months; thaw overnight in the refrigerator and reheat in a pot over medium-low heat, stirring occasionally, until warmed through.