Ratatouille

Ingredients Eggplant 500g

Zucchini 500g

Tomatoes 700 g

Olive oil 5 tbsp.

Fresh basil 6 sprigs

Thyme 6 sprigs Garlic,

cloves 4 pcs Canned tomatoes canned 500 g

Bulgarian pepper 400 g

Onion 1 pc

Salt to taste Ground black pepper to taste

Wash fresh vegetables, remove the stems. Bulgarian pepper clean seeds and partitions.

Eggplant, zucchini and tomatoes cut into thin slices. Finely chop the garlic and onion, and the Bulgarian pepper in small cubes. Separate the leaves of basil and thyme from the stems and chop.

Heat olive oil in a pan. Add onion, pepper, garlic and cook until soft for about 15 minutes. Add canned tomatoes, chopped basil and thyme, salt and black pepper to taste and simmer over medium heat for another 10 minutes.

Put eggplants, tomatoes and zucchini in a round shape, alternating in color: light, dark, light. Salt, pepper to taste and drizzle with olive oil. Add the onion, pepper and tomato sauce to the pan and bake in the oven preheated to 200 degrees for 30 minutes.