Ingredients:
2 eggplants, sliced into circles
2 zucchini slices
1 large red bell pepper, sliced into circles
1 large yellow bell pepper, sliced into circles
1 large green bell pepper, cut into circles
1 onion, cut into half rings
3 garlic cloves, chopped
4 large tomatoes, cut into circles
4 tbsp. olive oil
1 tsp. dried thyme
1 tsp. dried oregano
salt and pepper to taste
fresh parsley for decoration
Preparation:
Preheat the oven to 180°C.
In a large skillet, heat 2 tbsp olive oil over medium heat. Fry the onion and garlic until soft, about 5 minutes.
Place the onion and garlic in the baking dish.
Arrange the eggplant, zucchini, sweet pepper and tomato slices on top, alternating.
Drizzle with the remaining olive oil, sprinkle with dried thyme, oregano, salt and pepper.
Cover the mold with foil and bake in the preheated oven for about 40 minutes.
Remove the foil and bake for another 10 minutes to allow the vegetables to brown.
Serve the ratatouille hot, garnished with fresh parsley.