Ratatouille (Mixed Veg)

Preheat the oven to 400°F (200°C).

Cut the bell peppers in half, remove the seeds and membranes, and place them on a baking sheet. Roast for 20-25 minutes, until the skin is charred and blistered. Remove from the oven and let cool. Once cooled, peel off the skin and discard. Cut the flesh into thin strips.

In a pan, heat olive oil over medium heat. Add chopped onion and sauté for 2-3 minutes until the onion turns translucent. Add minced garlic and sauté for another 1-2 minutes until the raw smell goes away.

Add the tomato puree to the pan. Season with salt, pepper, dried thyme, dried rosemary, parsley and dried oregano. Let it cook for 10-15 minutes until the sauce thickens and the flavors meld together. Once done, remove from heat and let cool.

Pour the sauce into a blender and blend until smooth.

Pour the blended sauce into a baking dish.

Layer sliced zucchini, eggplant on top of the sauce in an alternating pattern.

Bake in the preheated oven for 30-35 minutes until the vegetables are cooked through and tender.

Remove from the oven and let cool for 5 minutes before serving.