Baked Ratatouille Recipe

In a small pot, heat up the olive oil. Once hot press in the garlic and cook for 30 seconds, do not brown. Add the passata, add the dry herbs and salt and pepper. Simmer for 5 minutes. Remove from heat and set aside.
660 ml passata, 1 tsp Herbs de Provence, 1 tsp dried oregano, ½ tsp salt, 1 garlic clove, ½ tbsp olive oil, ¼ tsp pepper
While the sauce is simmering, slice the onions, zucchini, eggplant and tomatoes into 1/4” slices.
2 small onions, 1 green zucchini, 1 Chinese eggplant, 1 yellow zucchini, 3 Roma tomatoes
Preheat oven to 375°
Spray the bottom of an oven-safe dish with cooking spray and add ¾ of the tomato sauce. Then add the vegetables in stacks. Stack one slice of each vegetable and place it in the oven-safe dish on its side in a circular pattern starting from the outside and working your way in. This will create a pretty presentation. Add the remainder of the sauce in between the vegetables.
2 small onions, 1 green zucchini, 1 Chinese eggplant, 1 yellow zucchini, Cooking spray, 3 Roma tomatoes
Place the fresh herbs on top and cover with aluminum foil. Bake covered for 50 minutes.
2 fresh thyme sprigs, 2 fresh rosemary sprigs
Serve as a side to your favourite protein, on pasta or on its own.