Key to Ratatouille

• piperade should be more dry
• cover tightly with foil when baking to keep veggies moist and tops not dry out
• parchment allows air to get in and dries the top of veggies
• add several holes in foil after halfway cooked and fully off when reheating it should be enough to reduce the liquid
• much new liquid comes from the layered veggies, so we can let the tomato piperade reduce a lot more than i expect.
• very little salt...it gets reduced down anyway.
• 350 to reduce with foil off is fine..takes about 20 min to get a lil dried on top and reduced.275 as the instructions say seems to be too long
• think i prefer just to poke holes after 1st hour of baking at 275.