Ratatouille

I don't know if this has happened to you too, but the first time I did this, I almost threw everything in the trash. I forgot to salt the vegetables and ended up with a puddle in the pan – it felt like I was making soup, not roasted vegetables. I got frustrated, blaming the oven, the vegetables, the weather, everything. But I stuck to my guns, thinking it can't be that hard to roast some vegetables, right? Over time, I figured out how it works, how each piece behaves, and what to pay attention to. I enjoy doing it, especially when I'm in the mood for something meatless, quick, yet still hearty. And I think it's great that I don't have to stand there stirring or watching over it; I just arrange them and leave them alone. Well, also because I can juggle whatever I have in the fridge.

To give you an idea, it takes me about 20 minutes to chop everything and let it drain, and then about an hour in the oven. So let's say a total of an hour and a half, if I don't fumble with the spices. It yields about four large portions (or six if you add a side dish). You don't need to be a culinary expert, but you do need a bit of patience with the chopping and arranging in the pan – don't rush, or they'll cook unevenly.

I make it often because it goes with anything. Seriously. I serve it as a main dish for lunch or dinner, but also as a side if there's any meat. It's the kind of recipe that saves your skin when you have a vegetarian guest, when you have forgotten vegetables in the fridge, or simply when you want something filling without feeling like you've only eaten salad. Plus, it makes the whole apartment smell good, and honestly, nothing ever lasts for the next day at my place. However, if there are leftovers, I'll tell you below what to do.

1. I start with the eggplants and zucchinis – I slice them thinly, about half a centimeter (eyeballing it, I don't measure, but they shouldn't be too thick or they won't cook through, nor too thin or they'll turn mushy). Then, here's the trick I learned after my first attempt: I sprinkle salt over the slices of eggplant and zucchini, place them between two plates, and let them weep for about 10-15 minutes. This is essential; otherwise, they release water in the oven and turn out mushy.

2. In the meantime, I take care of the tomatoes. I slice them too, not quite as thin as the eggplants, but not thick either. If you feel like it, you can peel the tomatoes, but I don't complicate things.

3. After the vegetables have drained, I quickly pat them dry with a paper towel, especially the eggplants, or else they feel like sponges. I like to have everything ready for the arranging part.

4. Now for the artistic part: I layer them in the pan, zucchini, eggplant, tomato, zucchini, eggplant, tomato. If they don't fit perfectly, it's no problem; I squeeze them in. I use a round pan, but a rectangular one works too, just make sure it's a bit deep.

5. Over the vegetables, I sprinkle crushed garlic (without mercy), salt (eyeballing it, not too much since I've already salted them), a drizzle of good olive oil – not the cheap stuff. Then I start improvising with the spices. Sweet paprika (or hot if you're in the mood), dried thyme, marjoram, cumin – I know it sounds like a lot, but don't put a truckload of each, just enough to taste them subtly. I've also tried sumac, juniper, curry, turmeric (not all at once, separately), and I really liked the combination, but I think you can skip what you don't like or don't have. Just a sprinkle, don't make a spice salad.

6. I cover the pan with foil (or with a lid if you have one), and pop it in the oven at 190-200°C for about 40 minutes. After that, I remove the foil and let it cook for another 15-20 minutes to get a light crust. If you don't want it to burn, check every 5-10 minutes after removing the foil.

7. When it's done, I let it rest for 10 minutes; otherwise, it crumbles apart. The best part is when it's slightly warm, not hot.

8. I recommend having some good bread on hand or, if you want to be fancy, whip up some quick polenta.

If you don't feel like chopping everything perfectly, you can cube them, mix them in a bowl, toss them in the pan, and you're done. It looks a bit different, but it tastes fine. It works without sumac or juniper; the spices aren't set in stone, but don't skip the salt and olive oil. If you don't have zucchinis or eggplants, bell peppers or coarsely chopped onions work too. It's a forgiving recipe – it only gets upset if you leave it in the oven too long and it dries out. A cold blonde beer pairs perfectly with it, but a chilled white wine, something fresh, not heavy, works too. Sometimes I serve it with a piece of cheese (telemea or feta), it turns out very tasty, and it can also be a main dish if you want to fast or impress someone who doesn't eat meat.

If you want to make a complete menu, start with a garlic or tomato cream soup, serve some plain rice or rice with vegetables alongside the roasted veggies, and finish off with something refreshing – cold yogurt or even a fruit salad. It resembles the roasted vegetables in a simple style, but here the mix of spices changes the game. You can try the version with grated mozzarella or even parmesan on top, but then you're entering a different territory.

1. Can I use frozen vegetables?
I don't recommend it here because they release a lot of water in the oven, and the texture won't be the same. It's better to use fresh vegetables, even if they aren't perfect.

2. If I don't have all the spices, what should I definitely not omit?
Thyme, salt, pepper, and a little olive oil. The rest are bonuses. If you add garlic, it can't help but be tasty.

3. Can it be made without oil?
Theoretically yes, but it won't taste as good. The oil helps with roasting and adds shine and flavor. If you insist on not using it, you could try a little water, but it won't be the same.

4. Can it be made in a pan?
I tried it once. It's not the same – not all the flavors get a chance to meld, and it cooks too quickly. In the oven, the ingredients have time to get to know each other.

5. Can I add cheese or eggs?
Sure. After you remove the foil, you can sprinkle some grated cheese on top. I haven't tried eggs, but I think it would work if you beat them separately and pour them on top about 10 minutes before it's done. It would turn out like a light pudding.

6. Can it be made with other vegetables?
Yes. Bell peppers, onions, even carrots or squash, sliced thinly. Don't use potatoes; they make it too heavy.

In a pan like I described, for about 4-6 servings, you're looking at around 100-130 kcal per serving. Low in protein, but packed with fiber and vitamins. Carbohydrates depend on the vegetables, but not too many. The fat comes from the olive oil; you can adjust the amount. It's a light dish, gluten-free, vegan if you don't add cheese. It fills you up well, it's good for those watching their calories, plus it has plenty of minerals and antioxidants (especially if you leave the skins on the vegetables).

If there are leftovers, I put them in a container with a lid in the fridge – they last easily two to three days. When I want to reheat them, I pop them in the oven (10 minutes, no more), or in the microwave (but they get softer there). They can also be eaten cold, like a salad, with a squeeze of lemon juice or a bit of yogurt on top. Freezing is not recommended – they turn mushy and lose their appeal.

2 eggplants – for a meaty texture, they add a slightly bitter taste; if not salted well, they can make everything bitter.

2 zucchinis – sweetness, creaminess, and they roast quickly; if the zucchini is too old, it has big seeds, remove them.

500 g tomatoes – for acidity, sauce, and a bit of sweetness.

1-2 cloves of garlic – adds flavor; without it, it's a bit bland.

2-3 tablespoons of olive oil – for roasting, flavor, shine.

Salt – draws water out of the vegetables and intensifies the flavor.

Paprika, marjoram, thyme, curry, juniper, turmeric, sumac, cumin – each brings a different flavor; you don't have to use them all at once; you can mix and match based on your taste and what you have on hand.