Ratatouille

Cut the zucchini (100 g) and eggplant (100 g) into equal segments so they cook evenly.

Also cut the red bell pepper (150 g) into segments, and dice the onion (100 g).

Chop the garlic (2 cloves) finely, and dice the tomatoes (150 g) into small cubes.

Heat a skillet and add olive oil (30 ml).

When the oil is hot, add the eggplant and sauté until golden brown. Then add the chopped onion and cook until it turns golden.

After that, add the zucchini and bell pepper to the skillet.

When the vegetables are slightly browned, add thyme (2 g) and the chopped garlic.

Stir all the ingredients to ensure they are evenly infused with the flavors.

Finally, add the tomatoes and cook until they soften.

Season the dish with salt and pepper to taste.