Step 1

Preheat the oven to 392° C (200° C).

Step 2

Heat the olive oil in a large skillet and sauté the onions for 2-3 minutes until translucent. Then add the garlic and sauté for another minute.

Step 3

Now add the tomato paste and the strained tomatoes. Season with salt, pepper and herbs and simmer, covered, for 5 minutes.

Step 4

Meanwhile, slice the zucchini, eggplant and tomatoes into 0.1-inch (2-3 mm) thin slices.

Step 5

Pour the tomato sauce into a round 9.5-inch (24 cm) baking dish (or leave it in the skillet/pan if it is ovenproof) and arrange the vegetables alternately on top. Season with salt, pepper and herbs. Arrange vegan mini mozzarella balls and grated vegan cheese on top and drizzle a little olive oil over the top.

Step 6

Cover the pan with foil or a lid and bake in the preheated oven for about 30 minutes. Then uncover and bake for another 15 minutes, until the vegetables are cooked and lightly browned.

Step 7

Garnish your ratatouille with vegan parmesan, thyme and basil. Enjoy!