Antonia's Ratatouille

Ingredients for 4 servings:

• 500 g eggplant(s)
• 500 g zucchini
• 4 bell peppers, green, red and yellow
• 500 g tomatoes
• 250 g onion(s)
• 3 garlic cloves
• 125 ml olive oil
• Thyme
• basil
• salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cut the eggplant and zucchini into thick slices, lightly salt them, and place them between two layers of kitchen paper under a heavy board. Let them stand for 20 minutes, then dry thoroughly. Cut the bell peppers into strips, peel the tomatoes, quarter them, and remove the seeds. Slice the onions into rings and finely chop the garlic. Heat the oil in a large ovenproof pot and sauté the onion rings and garlic. Layer the eggplant, zucchini, bell peppers, and tomatoes on top. Fry everything for 10 minutes. Season with salt and season with thyme, basil, and pepper. Close the pot tightly and braise the vegetables in the oven over low heat for about 30 minutes until tender. Remove the lid and let it rest in the oven for another 10 minutes.