Ratatouille

Place the bell pepper on a baking sheet and roast at 180°C (350°F) for 30 minutes.

Transfer the hot peppers to a bag, let them cool, then peel off the skin, remove the seeds, and dice.

Finely chop the onion; scald the tomatoes (350 g), peel them, and dice.

Sauté the onion in oil until translucent, add the pepper and cook for 2-3 minutes, then add the tomatoes and simmer for 5-7 minutes.

Blend until smooth.

Slice the eggplant, zucchini, and remaining tomatoes (500 g) into thin rounds.

Pour the sauce into a baking dish and arrange the vegetable rounds on top in alternating overlapping rows.

Mix the oil, salt, pepper, minced garlic, and herbs, and drizzle over the vegetables.