Preparing the vegetables

1. Bake the potatoes in their skins in the oven;
2. Cook the artichokes in a covered pan with just a little water, butter and seasonings such as basil, thyme and salt, for about 20 minutes; 
3. cook the fennel, zucchini and onion separately in the same way, allowing about an hour for the onion. 

Preparing the ratatouille 

1. Meanwhile, slowly cook the eggplant and tomatoes: for the eggplant, follow the basic method as for slowly cooking confit tomatoes in the oven with a little water, covering them so that they don't dry out. 
2. Cook the thinly sliced peppers and onion in a covered pan with thyme and basil; peel the peppers and remove the tough outer peels from the onions; 
3. peel the zucchini and cut into shorter lengths; sauté in olive oil; 
4. place all the ingredients for the ratatouille in a cast iron cocotte or Dutch oven; 
5. add the diced raw ham, diced smoked bacon, blanched pitted olives and herbs; cook together slowly over low heat, basting frequently with their juice. 

Finishing

1. Correct the seasoning for the ratatouille; hollow out and stuff the vegetables;
2. recuperate the cooking juice from the peppers and whisk in some butter;
3. sprinkle the stuffing with a mixture of bread crumbs, olive oil and parmesan, place in a hot oven to heat everything through.

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Photo: cuisineetvinsdefrance.com