A classic that fascinates with its visuality and taste: Ratatouille! Prepare your ingredients and knives; time to get chopping!
Preheat the oven for 190˚C.
Slice the eggplant, tomatoes, and zucchini as annular, then set aside.
Make the sauce first. Heat the olive oil in a 30 cm oven-safe pan over medium-high heat. Sauté the onion, garlic, and bell peppers until soft, about 10 minutes. Season with salt and pepper, then add the tomato paste. Stir until the ingredients are fully incorporated. Then add water and simmer for 5 minutes. Remove from heat, then add the basil. Stir once more, then smooth the surface of the sauce with a spatula.
Arrange the sliced veggies in alternating patterns (for example, eggplant, tomato, zucchini on top of the sauce from the outer edge to the middle of the pan. Season with salt and pepper.
Cover the pan with foil and bake for 30 minutes. Uncover, then bake for another 20 minutes until the vegetables are softened.
Serve while hot as a main dish or side. The ratatouille is also excellent the next day. Cover with foil and reheat in a 180˚C oven for 15 minutes, or simply microwave to the desired temperature. Enjoy.