Ratatouille

Ingredients

• 3 roma tomatoes
• 2 green zucchini
• 2 red onions
• 2 aubergines
• 2 sweet potatoes
• 2 cups tomato puree
• 3 cloves garlic
• a few sprigs of thyme
• 1 tsp salt
• 1 tsp crushed pepper
• 3 tbs olive oil

Equipment

• Mandoline or knife for slicing vegetables
• Saucepan
• Baking dish
• Measuring cups & spoons

Process

Step 1:

Prepare the vegetables by washing and slicing tomoatoes, zucchini, one onion, aubergines and sweet potatoes thinly with either a mandoline or knife. Try to keep the slices the same thickness. Set aside the vegetables whilst you prepare the tomato sauce.

Step 2:

Grate the other onion and garlic and sauté in some olive oil in a saucepan over medium heat. When translucent and turning slightly brown, add the puréed tomatoes, salt, pepper and thyme. Cook for about 10 minutes over a low heat until slightly reduced.

Step 3:

Preheat the oven to 180°C.

Step 4:

In a baking dish, layer in some tomato sauce and then arrange the sliced vegetables, finally spoon over the remaining tomato sauce and bake for 45 minutes until the vegetables are completely cooked.

Serve with rice or flatbread.