Place the balsamic vinegar and honey in a small saucepan over medium-high heat. Bring to a boil, reduce to a simmer, and cook for about 10-12 minutes until it has reduced by half and become nice and syrupy. Set aside until ready to use.

In a large saucepan, heat 2 tablespoons olive oil over medium-high heat. When hot, add the diced zucchini, squash, red onion and bell pepper. Cook for about 7 minutes until the vegetables are just tender.

Meanwhile, heat the remaining 2 tablespoons olive oil in a small pan over medium-high heat. When hot, add the eggplant and cook for about 5 minutes until tender. (We’re cooking the eggplant separately because it needs a little extra oil and TLC so that it ends up melty and tender instead of spongy and gross, okay?)

Add the cooked eggplant, halved cherry tomatoes, and minced garlic to the vegetable mixture. Stir in the crushed red pepper and a good pinch of salt and coarse black pepper, and cook for two minutes. Reduce the heat to low, cover, and cook for 10 minutes, stirring once or twice.

Remove the cover, stir in the thinly sliced basil, and cook for two more minutes. Taste and season with extra salt and pepper if necessary.

Now it’s time to toast your bread. You can pop it in the toaster if you like, but I like to grill mine. If you’d like to follow my lead, heat a lightly oiled grill or grill pan over medium-high heat. When hot, add the bread and grill for 1-2 minutes on each side until those glorious grill marks appear.

To assemble the tartines: Divide the burrata among the four pieces of toast.Top each tar tine with ratatouille, and drizzle with honey balsamic reduction. Serve immediately.