Roasted vegetables (Ratatouille)

Ingredients

4 eggplants

4 zucchini

4 bell peppers

1 tbsp oregano

1 tbsp salt

5 cloves of garlic

50 ml olive oil

For the eggplants & zucchini

2 tbsp salt

Water

Instructions

Cut the eggplants and the zucchini into small pieces and put them in a bowl with water and salt for 10 minutes so that the bitterness can be reduced. Chop the peppers.

After 10 minutes, drain the water and put the eggplants, zucchini and peppers into a pan with baking paper.

Add the garlic, cut into small pieces after removing the foliar leaf to make the taste lighter, the salt, the oregano, and the oil and mix all of them lightly so that the ingredients are equally distributed.

Do NOT add water.

We bake them at 180 °C / 355 °F for about an hour (depending on your oven).

Once they are ready put them into a bowl and add olive oil and mix them again. Cover them until they have cooled down.

You can eat them with cheese, salad or anything else you like.