Raw materials:

red pepper

zucchini

eggplant 

 (other vegetables can be used, we also have a white radish here)

a whole stack of garlic

2 tablespoons of olive oil

3/4 mug of cream

1 tablespoon of white wine

1/4 onion

1 tablespoon spice for tzatziki

1/4 mug grated parmesan

fresh thyme (not necessary)

parmesan or goat cheese for decoration, pastries, meat or potatoes as side dishes

Here's how:

Preheat oven to 200 degrees. Cut off the top of the stack of garlic with a sharp knife to remove the top so that a piece of each garlic clove is exposed. Peel off the outer thin skins, let the root stick together. Place the stack on a piece of aluminum foil and pour with about 2 tablespoons of olive oil. Wrap aluminum foil and bake it for about 25 minutes in the oven.

Leave the stack to cool slightly and then squeeze the baked garlic cloves into a small pan. Mash them with a fork, add cream, wine, onion and a spoon of spice to tzatziki. Bring to a medium flame and add grated parmesan. Boil while stirring until the sauce thickens. We can add fresh thyme.

Pour the sauce into a baking dish or oven-frying pan and leave aside.

Clean the red pepper and cut it with the sharp knife into the thinnest wheels. Cut the eggplant and zucchini into the thinnest wheels. 

Lay the slices of vegetables into a saucepan, start from the outside and continue when we use all the vegetables. Season the vegetables with the remaining spices on tzatziki, sprinkle with a little of parmesan and put in the oven preheated to 190 degrees. Cut out the size of the pan of baking paper and cover the top of the vegetables to keep it juicy and not to burn. Bake for about 40 minutes and then remove from the oven.

Roast the pastry, smear with goat cheese and put the baked ratatouille on top. Vegetables can also be served as a side dish to meat or to potatoes.