Ratatouille

We bake the pepper in the oven at 180-190 ° C for about half an hour, so that the skin begins to turn black.

Peel the cooled peppers and cut into cubes.

Finely chop the onion.

Peel the tomatoes, for which we dip them in boiling water for half a minute, then we also cut them into cubes.

Fry onions in a pan with vegetable oil.

Add pepper, cook for about 3 minutes.

After about 3 minutes add the tomatoes and salt.

Cook for about 7 minutes to thicken the sauce a little.

Then use a blender to smooth the sauce.

Spread the sauce evenly into a mold or skillet.

Cut the eggplants into thin slices. (To prevent the eggplant from being bitter, you can salt them, leave for half an hour, then rinse and squeeze.)

Cut the courgettes and tomatoes into slices.

Now we put the vegetables in the form one by one, completely filling the form.

For dressing, finely chop the herbs and chop the garlic.

Mix oil with herbs and garlic, salt and pepper to taste.

Pour the vegetables with the prepared dressing.

Cover the form, put in the oven and bake the ratatouille for about an hour or a little longer, until the vegetables are ready.

Enjoy your meal!