Ratatouille.

zucchini
tomatoes
bow
tomato paste
eggplant
Bulgarian pepper

Preparation:

First you need to wash all vegetables and cut into thin slices with a thickness not more than 2-3 mm you Can use a grater with a special nozzle or processor,so it will go faster.

Cut the red onion.You can take a normal bow,but it is not so fragrant and sweet.Then zucchini.Eggplant.Tomatoes can be cut a little thicker,because they are soft and are cooked faster than the eggplant.Bell pepper cut thinly and then chop into cubes. also finely chop 2-3 cloves of garlic.

Take any form that you like.Of course,to serve better in a beautiful ceramic form,but will also go metal or even silicone.The number of vegetables will be enough to form 25x25 cm Pour a couple of tablespoons of vegetable oil.Then put an even layer of 1 cm, the tomatoes in their own juice.

Ideally,if they are already diced,if not,smash them with a spatula.Instead of tomatoes from the jar, you can use Lecho,caviar squash or eggplant, as well as any other thick sauce according to your taste.Add salt, pepper and mix well with a fork.

Now start your layers to lay out slices of vegetables.The order here does not matter.The main thing is to insert the slices into the sauce at an angle.In the end we will succeed "scale".

If the shape is round,you can put the vegetables on the perimeter.On top sprinkle with oil.Spread thyme sprigs (you can take any other herb or dried spice),sprinkle with sweet pepper and garlic.You can again add salt and pepper according to your taste.Bake in a preheated 180 degree oven.Readiness define the appearance of the vegetables.
They should not turn into a mess or start to burn,but still should be soft.It took me minutes 25.Serve Ratatouille is best just out of the oven.Podawa spoon sauce from the bottom.