Ratatouille. Incredibly delicious vegetables in the oven!

Ingredients

• Aubergine – 1
• Courgette – 1
• Tomatoes – 6–8
• bell pepper – 4
• Salt – to taste
• Sugar – 1 tbsp
• Herbes de Provence – 0.5 tsp
• Garlic – 2 cloves
• Olive oil – 50 ml

Method

1. Step 1

   A lot of us remember the film Ratatouille. The dish itself is a well of vitamins. The vegetables share their flavour and make a scent you do not get from a mix of leftovers.

2. Step 2

   Start with the peppers and tomatoes. Dice all the peppers and 3–4 of the tomatoes. A little sunflower oil in the pan, fry 5–7 minutes, stirring. Salt, and do add sugar — it takes the edge off the tomatoes and deepens the flavour.

3. Step 3

   Slice the courgettes, aubergines and remaining tomatoes into rounds. Oil the roasting tin with olive oil and lay the rounds in a ring: courgette, aubergine, tomato, until the sides are filled.

4. Step 4

   Leave the middle empty and spoon in the fried tomatoes and peppers.

5. Step 5

   Scatter herbes de Provence and chopped garlic, and trickle olive oil over the vegetable rounds.

6. Step 6

   Cover the tin with foil and bake 30 minutes at 200°C, then take the foil off and bake about 20 minutes more so the vegetables take a little colour. Scatter herbs over the finished dish — I use parsley.

7. Step 7

   The secret is that the vegetables give their flavour and stay in one piece — that is the pleasure of eating them.

8. Step 8

   Another secret: if you want a stronger garlic note, add it 5 minutes before the dish is done.

9. Step 9

   Use other spices if you like, and a bit of heat — that is taste. Either way the vegetables keep their goodness and the flavour is a treat.