Ratatouille is a classic French Provencal vegetable stewed dish. Commonly used ingredients include tomatoes, zucchini, eggplant, onions, bell peppers and fresh herbs. There are various variations of this healthy dish, and I have made a simple version with a tomato base as a healthy treat for every one.

I have used Tefal’s frying pan with a removable handle, which facilitates the whole cooking process for I could finish the sauce making, plating and baking in the same pan throughout!

Cooking time：

2 hours

Ingredients (24cm pan，for 2-4 pax)：

Eggplant 1 pc

Tomatoes 4 pcs

Canned tomatoes 1 pcs (can be replaced by fresh tomatoes)

Zucchini 1 pc (I have used a local type of squash as substitute)

Bell peppers (red or/and yellow) 2 pcs

Onion 1 pc

Garlic cloves 4 pcs

Fresh basil

Fresh thyme

Salt to taste

Black pepper to taste

Olive oil

How-to-make:

1. Slice the eggplant, zucchini and tomatoes into 2 mm thick slices, chop the onion, bell peppers and basil, mash the garlic cloves

2. Add in olive oil and garlic in the frying pan, saute the garlic on low heat for 3 minutes

3. Add in chopped onions and stir fry over medium heat until the onions caramelise

4. Add in chopped bell peppers and stir fry

5. Add in canned tomatoes, chopped basil, season with salt and pepper to taste. Turn off the heat and remove the pan from the stove

6. On top of the tomato paste, place the slices of tomatoes, eggplant and zucchini alternatively from the outer circle to the inner part of the pan

7. Sprinkle olive oil, sea salt and black pepper on top

8. Cover the pan with aluminum foil, bake it in the oven for 40 minutes at 190°C, then take away the foil and bake for 20 minutes

9. Serve with fresh basil and thyme on top