Ratatouille

Ingredients

• 1 eggplant

• 1 zucchini

• 1 red bell pepper

• 1 yellow bell pepper

• 2 tomatoes

• 1 onion

• 2 cloves of garlic

• 3 tablespoons of olive oil

• 1 tablespoon of tomato paste

• Salt

• Black pepper

• Thyme

• Fresh basil (optional)

Preparation

To make ratatouille, first wash and slice the eggplant, zucchini, peppers, and tomatoes into thin, even rounds. Finely chop the onion and mince the garlic. In a pan, heat olive oil and sauté the onion and garlic until fragrant. Add the tomato paste and cook for a few minutes. Season with salt, black pepper, and thyme, then spread this mixture evenly on the bottom of a baking dish. Arrange the sliced vegetables (eggplant, zucchini, tomatoes, and peppers) alternately in a circular pattern, slightly overlapping each slice. Drizzle olive oil over the top and sprinkle again with salt, pepper, and thyme. Bake in a preheated oven at 180°C (350°F) for about 35–40 minutes, until the vegetables are tender. Once cooked, garnish with fresh basil leaves and serve warm or at room temperature.

Enjoy your meal...