Ratatouille

Instructions

1. 1

   Preheat your oven to 375°F (190°C).

2. 2

   Slice the eggplant, zucchini, bell pepper, onion, and tomatoes into thin, even slices.

3. 3

   Mince the garlic cloves.

4. 4

   In a large oven-safe skillet or baking dish, heat the olive oil over medium heat.

5. 5

   Add the minced garlic and sauté for about 1 minute until fragrant.

6. 6

   Layer the sliced vegetables in the skillet, alternating between eggplant, zucchini, bell pepper, onion, and tomatoes.

7. 7

   Sprinkle thyme, salt, and pepper over the layered vegetables.

8. 8

   Cover the skillet with a lid or aluminum foil and place it in the preheated oven.

9. 9

   Bake for about 30-35 minutes, or until the vegetables are tender.

10. 10

    Remove the cover and bake for an additional 10 minutes to allow the top to brown slightly.

11. 11

    Remove from the oven and let it cool slightly before serving.

12. 12

    Serve warm as a side dish or a main course.