Ratatouille

Place all the vegetables, except for the garlic, into a large, wide baking dish.

Season evenly with dried herbs, salt, and pepper, and drizzle generously with olive oil.

Toss well with your hands to ensure the oil and spices coat all the vegetables evenly.

Nestle the garlic into the dish so it is covered by the vegetables.

Bake in a preheated oven at 350 °F (180 °C) for about 45 minutes. If using potatoes and carrots, gauge doneness primarily by them.

Stir the vegetables 2 to 3 times during baking so they cook evenly.

Mix the tomato paste with water and sugar until smooth.

Pour the tomato mixture over the vegetables, toss well again, and return to the oven for about 15 minutes.

Turn off the oven and leave the vegetables inside for another 30 minutes or so to absorb the sauce.