Tasty enough, but mushrooms don't belong in a ratatouille. And the veg should be roasted, or at least cooked separately before being added together. It's also nice, if you have leftovers in the fridge to put it in a cocotte and break a few eggs, preferably duck eggs, into it, then bake in the oven for half and hour.
Very easy and tasty, I substituted some tomato juice for the red wine, and used a can of diced tomatoes and 2 small zucchinis and some extra mushrooms (because my eggplant was huge).
made a big batch, some for tomorrow and 2 small containers to freeze. Pretty much followed the recipe, except for a sprinkle of sugar,and I left out the red wine, (dont like red wine in food, go figure) It tastes really good, and I reckon it will be better tomorrow after having a chance to meld. thanks, good recipe and a keeper.