Take 2 onions and cut into cubes. Send the onions to the pan and fry in vegetable oil.
Carrots also turn into cubes. Add to the pan with the onions. Continue roasting for 5-7 minutes.
Finely chop the parsley and dill.
Take 4 tomatoes and RUB them on a coarse grater, turning into a puree. The skin is thrown out.
To the resulting tomato puree, add finely chopped herbs and garlic, Basil, Provencal herbs, salt, sugar, pepper. Stir and send this mixture to the onion-carrot roast. Continue to simmer for 10 minutes.
I used purple and green Basil in dry form. The dish will be even more fragrant if the Basil is fresh.
Cut thin slices of eggplant, zucchini, remaining tomatoes and onions. For a beautiful dish you need to choose vegetables about the same diameter.
Back to our roast. Ready frying puree them in a blender and spread in a baking dish Ratatouille.
Collect vegetable blanks in any order.
Gently spread the blanks in the form on top of the roast.