Ratatwee

I made ratatouille 2 nights ago, and I'm still eating the leftovers. I suppose I subverted the traditional recipe by adding a few small portabella caps and summer squashes, and very generous amounts of garlic and fresh basil. What can I say, I'm a big fan of both. Anyway, it makes me happy that it took 2 hours to make and that the result was sublimely savory and wholesome. It made me warm inside. Steve said he liked it a lot too, but he says he likes everything I cook. Here is a photo I found online of some of the ingredients, since the finished dish unfortunately looks like an unappetizing mush. Yeah.