Ratatouille with potatoes

First we prepare the sauce. Cut the onion and pepper into small cubes. Fry in oil.

Meanwhile, chop tomatoes in a blender (you can also use ready-made tomatoes in their own juice).

When the onion and pepper become soft, add tomatoes. Salt, pepper, simmer for 10 minutes and add chopped greens at the end.

Put half of the tomato sauce on the bottom of the baking dish.

Prepare the vegetables - wash, clean. Where necessary, we remove the stems and seeds. Cut the eggplant into rings up to one centimeter thick, salt and leave for 10 minutes. We also cut zucchini, tomatoes, peppers, potatoes. Cut the onion into half rings.

We put the chopped vegetables in a form with sauce on the rib, alternating between each other. We put the oven to warm up to 200 degrees.

Before baking, we will make a sauce for watering ratatouille. Finely chop the hot pepper, garlic, herbs and pour olive oil. Mix thoroughly.

Pepper, salt to taste the vegetables in the form and pour the sauce. Cover with parchment and put in a preheated oven for an hour.

After baking, let the ratatouille brew for about ten minutes and serve it to the table, garnishing with the remaining sauce.

Bon appetit!