How to make
Finely chop the onion, garlic and garlic cloves and fry them for a few minutes in a deep frying pan with fat.
Pour about 10.5 oz (300 g) of tomatoes and season them with sugar, salt, thyme and bay leaf - cook the sauce at a moderate temperature for about 15 minutes.
Cut the eggplant into circles, season it with salt and let it release its bitter juice. Leave it to drain afterwards.
Cut the zucchini and the remaining tomatoes into circles.
Pour the prepared sauce into a suitable baking pan and arrange the eggplant, tomatoes and zucchini on top.
Drizzle them with a little olive oil and salt and bake the appetizing ratatouille for about 40 minutes at 390°F (200°C).
For the garlic sauce, mash the cream along with the garlic and the homemade sheep milk cheese - season it with lemon juice and dried dill.
The French ratatouille with a special sauce is very tasty.
Enjoy your meal!
