Ratatouille

Start by making the sauce. Place the bell peppers in a baking dish or on a baking sheet. Put them in an oven preheated to 220°C (425°F). Roast for 30–40 minutes, until the skins are charred and blackened. Immediately transfer the roasted peppers to a bag and seal it.

Once the peppers have cooled, remove them from the bag, peel off the skins, and scrape out the seeds. Chop into small pieces.

Cover the tomatoes with boiling water and let sit for 2–3 minutes.

Then score the skins with a crosshatch cut, peel them off, and dice the tomatoes into small cubes.

Peel the onion and finely chop it.

Pour a little vegetable oil into a skillet. Add the onion and sauté for 5 minutes until translucent.

Add the tomatoes and simmer over low heat for 10 minutes.

Add the roasted peppers, season with salt and pepper, and simmer for another 5 minutes. The sauce is ready.

Prepare the vegetables. Slice the tomatoes into thin rounds, about 2 mm thick.

Slice the zucchini into equally thin rounds.

Slice the eggplant into thin rounds as well. Salt the eggplant slices and let them sit for 10 minutes, then rinse with cold water.

In a small bowl, combine 5 tbsp vegetable oil, finely minced garlic, and the French herb blend.

Spread the sauce in an even layer across the bottom of a large baking dish.

Arrange the tomato, zucchini, and eggplant slices on top, alternating them in an overlapping pattern. Season with salt.

Brush with the oil and herb mixture.

Cover the dish with foil. Place in an oven preheated to 180°C (350°F). Bake for 1–2 hours (depending on how tender you want the vegetables). Then remove the foil and bake for another 30 minutes.

Done.

Serve the ratatouille warm or cold, along with the sauce it was cooked in.