Finishing the ratatouille is when you make it your own. It has a beautiful depth of flavor as is, but you can add any number of ingredients for extra dimension: pitted and chopped olives — green varieties suh as Lucques and Picholine are a good fit here — capers, or mild red chili flakes, such as aleppo and maras. Fans of cookbook author Elizabeth David might recall her fondness for coarsely ground coriander in ratatouille, and if you like that seed’s citrusy, piney notes, it’s a nice touch. The recipe here calls for