"Gourmet" cooking

So I go to the trouble of getting all fresh ingredients: eggplant, shitake mushrooms, red Cambodian peppers, onions; saute them all in extra virgin olive oil, then add tomato sauce (my one concession - canned). When it's almost ready, I boil the tricolor pasta just past al dente, then sit down for a really good, very healthy meal. Now for the rest of the story. I made enough for 4 people, so I glop the sauce into the pasta pot and stick the whole mess into the refrigerator. Next evening, I add water and heat the stuff up. Why, oh why, would the second day leftovers taste better than the fresh, first day serving? In what universe does this make sense?