How to make
Cut the pepper and the onion and put them to fry for 3-4 minutes. Add salt, black pepper and tomato puree.
Add 2/3 tbsp. sugar to soften the flavor of the tomato puree. Mix well and leave it on the stove for another 2-3 minutes.
Pour the mixture into a round baking pan. Cut the eggplant, zucchini and tomato into rings and start arranging them one by one in the baking pan, by alternating them and forming a spiral.
Wrap the ratatouille with foil and bake at 390°F (200°C) in a preheated oven for 20-25 minutes.
We remove the foil and let the French dish bake for another 5-10 minutes.
We serve this oven-baked lean ratatouille with warm homemade baguettes.
