Ratatouille

Ingredients:

3 eggplants
3 zucchini
2 red Bulgarian
2 green Bulgarian
1 yellow Bulgarian
3 yellow tomatoes
3 red tomatoes
2 white onions
garlic
1 tbsp. Oregano
1 tbsp. Basilica
1 tbsp. thymes
Zucchi olive oil
Mazzetti vinegar

preparing rules:
Cut the vegetables into round pieces.

Let's take the eggplant, put red Bulgarian, tomato, zucchini, onion, green Bulgarian, then eggplant again. Place them on the pan in the given order.

In the middle, we put a baking dish wrapped in silver paper, in which we will place the fried dough, to give the dish a smoky flavor.

Put the pan in the oven heated to 180 degrees.

For the sauce, burn tomatoes and onions.

Put spices, salt, chopped pepper on the pan and heat it. Add the burnt onion and pour 3 tbsp. Zucchi olive oil. Add 3 cloves of roughly crushed garlic and mix everything together. Put the burnt tomatoes with the skin in the pan. Add 1 pinch of sugar and 1 ½ tbsp. Mazzetti vinegar.

Blend the mass in the pan, add salt, pour olive oil and pour ratatouille. Bake for 30-40 minutes.