Ratatouille

Pre-heat the oven to 180C. Wash 2 zucchini. Slice light one into thin pieces 2-3 mm thick.

Slice dark zucchini into thin pieces 2-3 mm thick.

Wash tomatoes and then slice into thin pieces 2-3 mm thick.

Wash eggplant and then slice it into thin pieces 2-3 mm thick.

Prepare tomato sauce for the ratatouille base. In a small amount of oil, put one diced pepper and three diced tomatoes. Add salt and pepper to taste.

Chop the vegetables with a blender to a thick sauce.

Then pour the sauce into a baking dish and distribute evenly on the bottom.

Place slices of vegetables on top of the sauce, in the form so that they alternate with each other. Fill the form completely with vegetables.

Sprinkle the vegetables with three tablespoons of oil, place three sprigs of thyme on top and a little pepper.

Cover the form with parchment or foil and send in a preheated oven for 30-35 minutes. Vegetables should remain slightly firm.