Ratatouille

Slice the eggplant, zucchini, bell pepper, and tomato into similarly thin slices.

~12 min

Why: Keeping the thickness even means everything cooks at the same rate in the pan or oven.

Heat olive oil in a pan and sauté the onion and minced garlic until fragrant.

~5 min

Spread the sautéed onion with tomato sauce on the bottom of an oven-safe dish or pan.

~3 min

Arrange the sliced vegetables standing on edge, alternating and circling around the dish.

~8 min

Watch out: Slicing the vegetables too thick leaves the centers undercooked — keep slices under 0.5 cm.

Drizzle with olive oil and season with salt, pepper, and herbs.

~2 min

Cover and cook over low heat 25–30 minutes until the vegetables are tender (or bake at 190°C/375°F for 30 minutes if using the oven).

~28 min

Serve straight at the table.

~1 min