STEP 1/17
Wash and prepare onions, tomatoes, and zucchini.
STEP 2/17
Chop the onion into small pieces.
STEP 3/17
Cut the pumpkin into 5mm thick slices.
STEP 4/17
Cut the eggplant into 5mm thick pieces.
STEP 5/17
Cut tomatoes into 5mm thick slices and then cut them into two more pieces.
STEP 6/17
Cut the bacon into bite-size pieces.
STEP 7/17
In a heated pan, stir-fry onions and olive oil until onions are clear.
STEP 8/17
When the onions are cooked transparently, add bacon and stir-fry.
If you don't have bacon, you can take it out.
STEP 9/17
Add tomato sauce, please.
STEP 10/17
If you finish with the last pepper, the sauce is done.
STEP 11/17
Place sauce in oven container and spread evenly.
STEP 12/17
Place eggplant, pumpkin and tomato in order.
STEP 13/17
Cut the remaining vegetables into small pieces and place them in the center.
STEP 14/17
Cover with foil to prevent moisture from escaping and bake in a preheated oven for 15 minutes.
STEP 15/17
Grill the ratatouille after removing the foil for another 10 minutes. You can cook it in a pan or pot by boiling it for 20 minutes with the lid on it.
STEP 16/17
It tastes better if you sprinkle Parmesan cheese powder on the finished ratatouille.
STEP 17/17
You can eat it with bread like this. If you eat it with boiled pasta noodles, one meal is enough.