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Ratatouille

This was my attempt of recreating this dish from the movie Ratatouille. It’s not the real thing, but I liked it :)

Ratatouille

2 zucchinis
2 small eggplants (approximately the same size as zucchinis)
1 red bell pepper
1 yellow bell pepper
1 big + 1 small red onion
1 small tomato
1 clove garlic
olive oil
dried herbs: rosemary, thyme, parsley, chives, marjoram
sea salt
ground black pepper

Slice zucchinis, eggplants, larger onion and peppers as thin as possible (I used V-Slicer). Line them in concentric circles on an oiled round baking pan in the following order: eggplant, zucchini, onion, red, then yellow pepper. Continue until you have the ingredients. Dimension of the pan depends on the amount of vegetables. Pour oil over. Peel and de-seed tomato and along with garlic clove and a couple of tablespoons of oil puree it in a blender. Spread it over the vegetables. Sprinkle with herbs, salt and black pepper and pour very little water so the vegetables don’t burn inside the oven. Bake in a preheated oven on 220°C for about 15-20 minutes. This time is for very thinly sliced vegetables, if you slice them thicker, you should probably bake it a bit more, until the eggplants are done.