Ratatouille

By blum099

Ingredients

• 2 zucchinis
• 2 small eggplants (approximately the same size as zucchinis)
• 1 red bell pepper
• 1 yellow bell pepper
• 1 big + 1 small red onion
• 1 small tomato
• 1 clove garlic
• olive oil
• dried herbs: rosemary, thyme, parsley, chives, marjoram
• sea salt

Details

Adapted from palachinkablog.com

Preparation

Step 1

Slice zucchinis, eggplants, larger onion and peppers as thin as possible (I used V-Slicer). Line them in concentric circles on an oiled round baking pan in the following order: eggplant, zucchini, onion, red, then yellow pepper. Continue until you have the ingredients. Dimension of the pan depends on the amount of vegetables. Pour oil over. Peel and de-seed tomato and along with garlic clove and a couple of tablespoons of oil puree it in a blender. Spread it over the vegetables. Sprinkle with herbs, salt and black pepper and pour very little water so the vegetables don’t burn inside the oven. Bake in a preheated oven on 220°C for about 15-20 minutes. This time is for very thinly sliced vegetables, if you slice them thicker, you should probably bake it a bit more, until the eggplants are done.