- 2 onions
- 1 small eggplant
- 2 large tomatoes
- 1 red and 1 yellow pepper
- 3 to 4 small courgettes
- basil, oregano, thyme, parsley
- 2 cloves garlic, crushed and minced
- 4 tablespoons olive oil
- 250 ml tomato sauce
- salt and pepper
Slice all the vegetables in thin slices – onions, eggplants, tomatoes, courgettes and peppers. On a separate plate put the slices of eggplant and sprinkle with salt to get the liquid out and also some of the bitterness, leave for 30 min then dry with kitchen paper.
In a pan fry the eggplant for 2 min on each side. Pre-heat the oven to 190 degrees. In a oven proof dish, put 2 tablespoons of olive oil before layering all the vegetables.
In the frying pan (where you fried the eggplants), make your own tomato sauce. Put 2 tablespoons of olive oil, add the tomato sauce, the garlic and the herbs. Let it simmer for about 5 minutes. When it is done, pour the mixture on top of the vegetables. Bake it in the oven for about 40 minutes. Cover with aluminum foil the first 30 min, then take the foil away and let the ratatouille get a nice crust.
Serve hot with some delicious bread and some nice french red wine.