First, prepare the sauce. To do this, cut the onion into cubes.
We clean the Bulgarian pepper, cut it into cubes.
Tomatoes are also cut into cubes.
In a preheated frying pan, with the addition of oil, fry the onion until transparent.
Add tomatoes and pepper. Simmer until soft. The sauce is ready.
Prepare the remaining vegetables. Zucchini cut into rings.
Eggplant and tomatoes are also cut into rings. All the vegetables are cut into the same thickness, so they will cook evenly.
Olive oil is mixed with garlic, passed through a press. provencal herbs and salt. Mix everything thoroughly and leave to infuse.
At the bottom of the refractory mold, spread the sauce from onions, tomatoes and peppers. Gently smooth it out. Add salt to the zucchini, tomatoes and eggplant. We put it in the form of alternating, putting it on the edge.
Prepared vegetables are watered with oil and spices. Leave a little to soak.
The form is covered with foil and sent to the oven. preheated to 180 degrees for 30 minutes. Then remove the foil and bake for another 20 minutes. Of course, look at your oven. You may need a little more time before you are ready.
The dish is ready. Ratatouille can be served at the table.