Baked ratatouille

Baked ratatouille

This is a simpler way to make ratatouille that does not involve frying every ingredients first, far too oily for my taste, and a hot job in a hot day.

tomato before baking

tomato after baking

1. Remove skin of tomato and cut into small pieces, mix with thyme and season with generous salt and olive oil. Bake at 170˚C for 20 minutes

zucchini and eggplant after baking

2. Cut zucchini and eggplant into bite size pieces, place on baking tray and bake at 170˚C for 20 minutes.

3. Mix the dry baked vegetable into tomato to soak up the juice, place in the warm oven to rest for another 10 minutes.