Cover and allow to infuse overnight so the flavors develop.

Taste and adjust seasoning, then let sit for at least one hour to let flavors develop.

Cover the bowl and refrigerate for several hours to allow the flavors to develop.

Refrigerate for at least one day, preferably three, to allow the flavors to develop.

In a small bowl, combine all ingredients for the vinaigrette at least two hours before serving to allow flavors to develop.

Let cool, then refrigerate overnight to allow the flavors to develop.

Bring to the boil and simmer very gently for 5 minutes to allow the flavours to develop.

I usually make the casserole a day or two ahead, because the flavors develop overnight.

The ratatouille tastes even better the next day when its flavors have developed, and it is good served warm or at room temperature.

It can be served immediately, or the next day, when its flavors will have developed even more.