Ratatouille

Directions: 

• Wash and slice 1 eggplant, add a pinch of salt and set a side.

• Wash and slice 1 zucchini (use two if they are small).
• Wash and slice 4-5 tomatoes.

Tomato Sauce

• If you are using fresh tomatoes: Boil a pot of water, add tomatoes and let boil for 3 minutes.  Peel the skin off the tomatoes and pureė in a food processor or just chop.

• Peel and chop 1 onion.
• In a pan heat up 2 Tablespoons of extra virgin olive oil. Add in the chopped tomatoes until it starts to brown up; stir occasionally.
• Chop 1 red bell pepper, add to the onions.  Simmer for another 2-3 minutes.
• Add puréed tomatoes to the onion. Also add  1 minced garlic clove and 2 steams of fresh parsley chopped.
• Turn heat off. Salt and pepper to taste.

Putting it all together

• Preheat your oven to 350F.
• Pour tomato sauce on the bottom of a shallow oven safe casserole dish.
• Arrange sliced eggplant, zucchini and tomatoes in a pattern.
• In a small dish, add 2 steams of chopped parsley, 2-3 garlic cloves minced, 2 Tablespoons of extra virgin olive oil, 1/2 teaspoon of salt. Mix and pour on top of the arranged vegetables.

• Cover dish with lid or parchment paper. Bake for 1 hour.
• Let ratatouille cool down for few minutes,  Enjoy!