How to make
Slice the eggplant into rounds. Soak it in salted, cold water for around 20 minutes, to extract the bitterness.
In the meantime prepare the rest of the vegetables. Wash them, pat them dry and slice them into rounds, as well.
Strain the 30°F (eggplant) and pat dry with a cotton cloth. Dry the zucchini too.
Start arranging the vegetables in a round baking tray in alternating patterns: zucchini-eggplant-tomato-onion.
Chop 2 of the spring garlic stalks and sprinkle on top, season with salt, and brush with olive oil and soy sauce.
Place the thyme and oregano branches on top and bake at 360°F (180 degrees) for around an hour.
Remove from the oven and sprinkle with the remaining spring garlic and finely chopped dill.
Decorate the ratatouille with fresh thyme and oregano.
Enjoy your meal!
