Ratatouille in a pan

A wintery twist on a summer dish. Delicious served with stuffed chicken.

Preparation

1. Start by cutting and cleaning the vegetables.
2. Wash the vegetables, peel the garlic and finely chop the onion.
3. Cut the eggplant, zucchini and parsnips into 3 mm thick slices. This is easiest with a mandoline or a sharp chef's knife. Now make stacks of the vegetables, starting with the eggplant, followed by the zucchini, yellow carrot and parsnip.
4. For the sauce, place the pan on a low heat and preheat it over medium heat. Add the oil and the chopped onion to the pan. Sauté until translucent, then add the garlic and cook briefly.
5. Now add the oregano and stir well. Then add the can of tomatoes. Bring to a boil and reduce the heat. Crush the whole tomatoes (tip: if this is difficult with your wooden spoon, use a fork).
6. When the sauce is ready, place your wooden spoon in the pan to one side; this will keep the first slices you lay against it upright. Then you can more easily slide the last slice underneath. Now arrange the vegetable slices alternately in a colorful circle in the sauce. Repeat until the entire pan is filled.
7. Let it simmer gently for 30 minutes so that the vegetables cook through in the sauce.
8. Occasionally press the vegetables gently down from above so that they sink a little deeper into the sauce and absorb all the flavors.
9. After 30 minutes, the dish is ready and can be presented on the table in the pan.