Ratatouille from occitania; zucchini, eggplant, tomato and provence herbs - virtual worshop version

Preparation time: 120 min

Preheat your oven at 400 °F

• Things to do before the workshop

  Ingredients

  Wash the vegetables.

  Peel and chop the garlic.

  Equipment list

  1 cutting board

  1 chef knife + 1 paring knife

  1 large pan

  1 pie pan

  1 mixing bowl

  1 hand mixer (blender)

  1 pair of tongs

  1 wooden spoon

• Preparation to do with the chef

  Cut the tomatoes, eggplant and zucchini into slices (0.5 cm).

  Chop the onion.

• Sauce

  In a frying pan, sweat the onion with the garlic without coloring.

  Add the canned tomatoes, the herbs and grated Parmesan, then simmer for 10 minutes.

  Mix using the mixer foot and pour the sauce into the bottom of your pie plate.

• Cooking process

  Alternately, and working from the outside to the inside of the pan, add a slice of zucchini, eggplant, tomato and yellow zucchini. Repeat with the rest of the vegetables until the pan is full.

  Drizzle the vegetables with a drizzle of olive oil and season with S&P.

  Cover the pan with foil. Place in the oven and bake for 45 minutes. After this time, remove the foil and continue cooking for 20 to 25 minutes, or until the vegetables in the center are tender.