Ratatouille

Although they agree in essence, recipes for ratatouille all have their characteristic quirks and variations—the vegetables are individually sautéed before being combined or not; they are cooked on the stove or baked in the oven; only pure olive oil is used, or it is mixed with peanut; the onions are sliced or finely chopped; and so on. What I like to do is sauté each vegetable separately and then combine them in an earthenware dish and bake them slowly in the oven until they are meltingly s