Ratatouille with mushrooms and eggplant

What does it include?

Ingredients

• 1 large eggplant
• 200 g mushrooms
• 1 zucchini
• 1 red pepper
• 1 onion
• 2 cloves of garlic
• Olive oil, thyme, rosemary, salt and pepper

How to prepare it step by step?

Preparation

1. Wash the vegetables. Cut the eggplant, mushrooms, zucchini, and pepper into thin, regular slices. Chop the onion and garlic very finely.
2. Preheat the oven to 180°C.
3. Grease an oven-safe dish with olive oil to prevent the vegetables from sticking.
4. Arrange the vegetables in the dish alternately and slightly overlapping, creating an attractive visual pattern (such as a spiral or neat rows).
5. Sprinkle the chopped garlic, thyme, rosemary, salt, and pepper on top. Drizzle generously with olive oil.
6. Cover the pan with aluminum foil to allow the vegetables to steam initially.
7. Bake for 25 minutes. Then remove the aluminum foil and bake for an additional 10 to 15 minutes to lightly brown on top.
8. Serve hot as a light main dish or as a garnish for meat, fish, or legumes.