Ratatouille

Ingredients

• Onion — 2 pcs
• Tomatoes — 2 pcs
• Eggplant — 2 pcs
• Zucchini — 2 pcs
• Salt
• Olive oil

Steps

1. Prepare the tomato-pepper sauce according to the sub-recipe 'Tomato-Pepper Sauce'.
2. Pour the prepared sauce into a baking dish and spread it in a thin layer.
3. Slice the onion, tomatoes, eggplant, and zucchini into thin rounds or slices of uniform thickness.
4. Arrange the vegetable slices over the sauce, alternating them as desired in a row or spiral.
5. Sprinkle the vegetables with salt and drizzle with olive oil.
6. Cover the dish with a lid or foil and bake in a preheated oven for approximately 40 minutes, until the vegetables are tender.
7. Remove the dish from the oven, uncover, and if desired, let it stand for a few minutes before serving.

Tomato-Pepper Sauce

• Onion — 1 pcs
• Tomatoes — 2 pcs
• Red bell peppers (roasted or ready to add) — 2 pcs
• Garlic (cloves) — 3 pcs
• Fresh basil leaves
• Salt
• Black pepper

1. In a skillet, sauté finely chopped onion with minced garlic over medium heat until the onion is soft.
2. Add the chopped tomatoes and cook until they soften and release their juices.
3. Add the roasted red peppers, season with salt and pepper, and cook for a few more minutes to allow the flavors to meld.
4. Add basil leaves a few minutes before the end of cooking, then blend the mixture until smooth.