Step 1

Preheat the oven to 180C/350F. Place whole peppers on a baking tray and roast for 40-45 minutes until they become soft.

Step 2

Place roasted peppers in a bowl. Cover and let cool for about an hour.

Step 3

Meanwhile, peel the tomatoes and roughly chop them with the onion.

Step 4

After an hour, peel and core the peppers with your hands. Cut into small pieces.

Step 5

Heat oil in a large pot. Then, add onion and cook for 4-5 minutes over medium heat until it becomes translucent.

Step 6

Add cut peppers and cook for 2-3 minutes.

Step 7

Add tomatoes to the pot and season the sauce with salt and pepper. Continue cooking for 5-7 minutes until the sauce thickens up.

Step 8

Place the sauce in a blender and blend until smooth.

Step 9

Thoroughly wash and dry the vegetables. Using a sharp knife or a mandolin slicer, cut zucchinis, eggplants and tomatoes into circles that are ½ inch thick.

Step 10

Combine all ingredients in a small bowl and mix well.

Step 11

To assemble the Ratatouille, preheat the oven to 180C/350F and pour the sauce into the casserole. Place sliced vegetables along the outer edge of the dish alternating them to create a pattern. Add as many slices as needed to fill the gap in the middle.

Step 12

Pour the herbal seasoning over the vegetables and cover the casserole dish with a lid or a piece of parchment paper. Bake for about an hour.

Step 13

To serve, add roasted vegetables to each plate with a generous amount of the sauce. Sprinkle fresh herbs on top if desired.