Ratatouille

Step 1

Add 2 whole tomatoes, 1 quartered red pepper, ½ onion quartered and 3 whole garlic cloves to a baking dish. Drizzle with olive oil, thyme, oregano, and salt and pepper. Bake for 20 mins and broil for 3 mins while you work on prep.

Step 2

Cut eggplant, zucchini, tomatoes, and onion to 1/8" thickness. Salt the eggplant and zucchini, and let them rest for 10 minutes. Allow moisture to escape and pat them dry with a towel.

Step 3

Add roasted vegetables to a blender and puree until smooth. Adjust acidity with 1 tsp sugar, add salt and pepper to taste.

Step 4

In a baking dish add a layer of sauce and arrange the sliced vegetables standing up on their sides. Drizzle with olive, add a thin layer of sauce and a sprinkle of parmesan.

Step 5

Bake uncovered for 40 minutes until vegetables are tender. Garnish with chilli flakes and more parmesan.