It's up to your taste. Usually it's not peeled, but if you don't like the peel, then it's OK to peel it.
Yes, squash works well as does eggplant. Most ratatouille recipes call for a combination of both squash (usually zucchini) and eggplant.
Skip another side-dish, make the ratatouille at least 2 days in advance and have it with a roast dinner - preferably beef.
Ratatouille is a peasant dish. No one is named Ratatouille. Remy is the rat in the movie Ratatouille.
eggplant, elderberry
An apple should not be peeled because it will turn brown when the flesh is exposed to the air this can be prevented with citric acid (lemon juice)
ratatouille (ra.ta.tu.e) not to be confused with the movie Ratatouille (rat.a.too.ee)
Eggplant begins to oxidize just like peeled apple will. You can cut it and store it in ice water with lemon juice till ready to use. If making an eggplant parmigiana and your dredge & fry the EP's then they are okay to rest covered and or chilled for a day or two before you layer with sauce & cheese. Or you can layer it with sauce & cheese & freeze prior to cooking.
peeled
Ratatouille is set in Paris, France.
Actually, ratatouille is French.
Easy...It's actually fairly simple and there are dozens of variations. It's one of those foods you really can't get "wrong". Basically, you slowly simmer tomatoes, eggplant, onions, red/green bell peppers, zucchini, garlic and herbs in olive oil. Salt and pepper to taste, and use whatever balance of the above vegetables that you prefer. I like to add mushrooms instead of eggplant, which some people don't like due to its strong taste. Some people add some tomato sauce/paste as well, to give it something to simmer in. If you do that, saute everything briefly first and then add the sauce.Ratatoullie is good served cold, room temp, warm or hot.
Probably hulu..... somthing like that....