Herb-Layered French Vegetable Ratatouille

Lightly salt the sliced eggplant and refrigerate for about 1 hour to draw out bitterness. Rinse thoroughly and gently press to remove excess moisture.

Heat oil in a wide pan and fry the eggplant slices until lightly golden. Transfer to a plate.

In the same pan, fry the sliced potatoes until just tender and lightly colored. Set aside.

Sauté the mushrooms over high heat until their moisture evaporates and they begin to brown. Separately, sauté the onion until soft and translucent.

Preheat the oven to 175°C (350°F) and lightly oil a baking dish.

Arrange the fried eggplant in an even layer at the bottom of the dish and sprinkle with some of the mixed herbs.

Layer the potatoes over the eggplant, add a pinch of seasoning, and sprinkle with more herbs.

Add the onions, another sprinkle of herbs, then layer the mushrooms, tomatoes, and finally the sliced bell pepper, seasoning lightly between layers.

In a small pan, briefly sauté the tomato paste until fragrant. Add ½ cup of water and the lemon juice, stirring until smooth.

Pour the tomato mixture evenly over the vegetables. Cover the dish tightly with aluminum foil and bake for 30 minutes, until all vegetables are tender and the flavors are well combined.