Ratatouille (2 servings)

Preheat the oven to 180°C (356°F).

Slice the eggplant, tomato, and zucchini into rings. Slice the eggplant thinner than the others.

Salt the eggplant and let it sit for 20 minutes to remove bitterness. Then rinse.

Salt the zucchini and tomato.

In a baking dish, layer the vegetables in alternating order: eggplant, zucchini, tomato.

In a bowl, mix olive oil, garlic, paprika, and Herbes de Provence. Pour this mixture over the vegetables.

Bake in the oven for 45 minutes.

Sprinkle with fresh herbs before serving.