French ratatouille

Ingredients

• 1 pcs Eggplant, cut into 0.5cm thick rounds
• 1 pcs Zucchinis, cut into 0.5cm thick slices
• 6 pcs Tomato, thinly sliced
• 3 pcs Medium red onion, thinly sliced
• 1 pcs Bell pepper, sliced
• 5 clove Garlic
• 500 g Canned tomatoes
• 1 tbsp Olive oil
• 2 tbsp Basil, fresh
• 4 tsp Oregano, dried
• 2 tsp Thyme, dried
• 1 tsp Salt and freshly ground black pepper to taste

Method

1. Cut the vegetables and 2 onions into thin slices.
2. Cut 1 onion into small pieces, and sear in olive oil. Add seasoning and canned or mashed tomato.
3. Boil for a few minutes then take off from heat.
4. Coat the baking dish with half ot the tomato marinara, then add the vegetables queued up: zucchini, tomato, onion, eggplant, paprika. Repeat until you run out of vegetables.
5. Pour on the remaining marinara, and add more seasoning if needed.
6. Bake in oven, covered, on 350 F for 30 minutes, then for another 15 minutes without being covered, until golden brown.
7. Serve while hot, with bread, rice, cooked or fried egg.