Ratatouille

For the Sauce

• 3 tablespoons (60g) Flora Cook&Bake Salted
• 1 large dry onion, (200g) finely chopped
• 3 cloves of garlic, mashed
• 1 red pepper, (200g) finely chopped
• 1 tablespoon (35g) tomato paste
• 1 can (400g) chopped tomatoes
• 1 tablespoon (10g) red wine vinegar
• 1 teaspoon (8g) sugar
• ½ level teaspoon (6g) salt
• 1/3 teaspoon teaspoon black pepper
• 2 sprigs fresh thyme, leaves only
• 6-8 leaves fresh basil, chopped

For the Vegetables

• 3 small eggplants, about 300g
• 3 - 4 firm small red tomatoes, about 300g
• 1 large dark green zucchini, about 300g
• 1 large yellow zucchini, about 300g
• 3 tablespoons (60g) Flora Cook&Bake Salted, melted
• 2 sprigs fresh thyme, leaves only
• ½ teaspoon (3g) salt

1. Heat the Flora Cook&Bake Salted in a pan and sauté the onion until translucent and starting to color. Add the garlic and red pepper. Stir, and when the pepper softens, add the tomato paste. Rub it on the bottom of the pan to release its aromas, then add the chopped tomatoes, vinegar, sugar, salt, pepper, and thyme. Simmer for about 8 minutes until the sauce thickens. Before removing from the heat, add the basil and stir.
2. Spread the sauce in a round baking dish, 26 cm. With a knife, slice the eggplants and tomatoes into thin rounds, about 2-3 millimeters thick. Use a mandoline to slice thin rounds of the zucchini (green and yellow), just like the eggplant and tomatoes. Arrange the vegetables in a circular pattern, alternating colors: Eggplant, green zucchini, tomato, yellow zucchini. Drizzle with the melted New Flora Cook&Bake Salted, the thyme leaves, and the salt. Cover with parchment paper and aluminum foil and bake at 200°C (392°F) for 1 hour.
3. Remove the covering and continue baking for another 10-15 minutes until the edges of the vegetables are lightly caramelized. Let it rest for 10 minutes and serve.