Eggplant, zucchini and pepper ratatouille with onion

The dish consists of the vegetables themselves and vegetable sauce. Let's start cooking with him.

Tomatoes, bell peppers, onions need to be finely chopped. Grate the carrots, chop the garlic. Tomatoes must first be peeled off by making neat criss-cross cuts on the surface of the vegetable and dropping the tomatoes into boiling water for a few minutes.

Preheat a frying pan with olive oil. Put the onion in it, fry it until golden brown. Then add carrots, bell pepper, fry until half cooked.

Add tomatoes and simmer under the lid until the vegetables are ready (no more than 10 minutes). Add salt and pepper to taste, sugar (you can not put), herbs of Provence, two thirds of garlic. Stir, hold the pan on the stove for half a minute and remove from the heat.

Put the finished vegetables into the bowl of a blender, add fresh basil, grind to a puree.

Now cut the eggplant, zucchini and tomatoes into thin circles.

Put the sauce on the bottom of the baking dish, spread it over the bottom. Sliced eggplants, tomatoes and zucchini, alternating, put in a mold in rows (or in a circle, if the shape is round).

Top the vegetables with salt, pepper, put the remaining garlic, sprinkle with Provencal herbs. Drizzle with olive oil. Cover the mold with foil and put it in a preheated 180 degree oven until the vegetables are ready (no more than an hour). When the vegetables become soft, it will mean that the ratatouille is ready.

Bon appetit!