Ratatouille

Instructions

• 1
  Wash and slice the eggplants, zucchini, and red onion into rounds. Place them in a bowl with water and a pinch of salt and let them soak for 10-15 minutes.
• 2
  Preheat the oven to 180 degrees and roast the bell peppers.
• 3
  Chop the red onion and garlic.
• 4
  Once the bell pepper is roasted, peel it in a bowl of cold water. After peeling, cut it into strips.
• 5
  In a pan, add 2-3 tablespoons of olive oil and heat it. Once the pan is hot, sauté the onion and garlic.
• 6
  After the onion has caramelized, add the roasted bell pepper and cook for 5-10 minutes.
• 7
  Then add the crushed/peeled tomatoes and cook for 20-30 minutes. Season with salt to taste.
• 8
  Add the thyme and cook for another 5 minutes. Then blend the entire mixture until smooth.
• 9
  Once the sauce is ready, take a baking dish and create a bed of sauce.
• 10
  Arrange the eggplant, zucchini, and red onion slices over the bed of sauce. For added aesthetics, arrange them in a circular pattern.
• 11
  After the slices have been arranged in the dish, drizzle a tablespoon of olive oil seasoned with salt, thyme, and pepper over them.
• 12
  Bake for 1-2 hours at 200 degrees (constantly check the vegetables to prevent burning).
• 13
  Finally, sprinkle goat cheese over the dish.