This ratatouille was so good that I plan on having it next week too! It was a little disappointing that the full tray of raw vegetables shrunk to half a tray once cooked though; no leftovers.
a few tablespoons of olive oil
2 cloves of garlic, finely chopped
1 onion, finely chopped
leaves of 1 sprig of thyme
1 aubergine, thinly sliced by hand or with a mandolin
1 or 2 courgettes, thinly sliced by hand or with a mandolin
2 capsicum, deseeded and thinly sliced
4-6 tomatoes, cut into quarters
salt + pepper
Preheat the oven to 180°C.
Heat one tablespoon of the olive oil in a frying pan and gently fry the garlic, onion and thyme leaves until the onion is translucent. Add in the aubergine and continue cooking for 5 minutes so the aubergine becomes soft.
Add all of the ingredients into a large roasting dish, mixing it all together. Bake for one hour. Season with salt and pepper and drizzle with olive oil to serve.
We had this with lentils and steak. Delicious.
1 sprig of thyme