Vegetarian ratatouille

1. mix the tomato paste with a little boiled water to make a thick but liquid sauce. Season with pepper and pressed garlic.

2) Preheat the oven to 180°C and prepare a round or oval casserole dish, such as a tart pan.

3. finely chop the onion. Scald the tomato with boiling water and take off its skin, mix it with garlic concentrate, onion, season it with salt and pepper (optionally you can still add oregano and basil) and pour it on the bottom of the baking dish.

4.Using a mandolin or sharp knife, cut the eggplant and zucchini into very thin slices.

5. place the vegetables in the dish (arrange them in a circle, starting from the outer edge, aiming after the circle to the center).

6. pour olive oil over the vegetables and season with salt and pepper.

7.Cover the baking dish with a piece of parchment paper and bake in the oven for about 30 minutes or until the vegetables are tender (it all depends on the thickness of the eggplant and zucchini slices).

8 Eat hot.