Water a large clay pot according to directions. Dice the bacon, peel and coarsely chop the onions. Rinse and coarsely dice the zucchini. Rinse the cucumber, perhaps strip it of its skin, coarsely dice it.
Blanch (scald) the tomatoes with boiling hot water, skin, cut out the green stalks, finely dice the flesh. Rinse the peppers, cut them in half, remove the stalks, seeds and light partitions, cut roughly into cubes. Rinse the melanzane, remove spiny stalks, coarsely dice the fruit.
Fry the bacon cubes in a frying pan with a little bit of oil, stirring, until the fat has separated from the fleshy part. Saute the chopped onions in this flavorful bacon grease until soft and translucent.
Lay out bacon and onions on the bottom of the romaine pot as a “bed”, then layer the various vegetables on top in individual layers. Season each layer with salt and pepper.
Remove the peel from the garlic, press it through a press onto the top layer, sprinkle with rose paprika, granulated clear soup and sugar.
Place the lid on top.
Put in the cold oven, switch to 200 degrees and cook for 40 to 50 min, the vegetables should still have bite. Stir gently before serving.
You can prepare this ratatouille just as without a roman pot, simply take a large casserole (roaster) and spread it with bacon onions as well,
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