ratatouille

Ingredients: 250 grams) 3 Cups of Eggplants

(300 grams) 2 1/2 Cups of Zucchini
(300 grams) 2 1/2 Cups of Carrots
(295 grams) 2 1/2 Cups Turnips
(300 grams) 2 1/2 Cups of tomato
(35 grams) 2 Tablespoons of Olive Oil
(2 grams) 1/2 Teaspoon of Fresh Thyme
(2 grams) 1/2 Teaspoon Basil
(0.5 grams) 1 Pinch of Ground Black Pepper
(454 grams) 2 Envelopes Homemade Tomato Sauce. 2
Garlic cloves, 1 ounce Onion powder. add a little spice
like oregano.
(5 grams) 1 Teaspoon of Parmesan Cheese.

Where to buy or get.

All these ingredients, partly I got them in the

supermarket where there are many. I had to go to the
minimarket to get not too many spices and to the
bakery to have some Parmesan cheese.
Ah, in the supermarket I couldn't find any tomatoes and
I went to my sister who has an orchard where there are
many tomatoes and she gave me some. and with this,

let's cook:

1. Wash all the vegetables well with a gallon of water

and drain them.

2. Cut the eggplant, zucchini, carrot, turnip and tomato

so that they are well distributed in slices not much half
a centimeter thick and take them to a deep cup.
Marinate them with a little olive oil, dried thyme, dried
basil, salt and pepper for 5 minutes.

3. Place some of the vegetables 1 in 1 this to do it in

the form of a fan on a baking tray until the entire tray is
filled.

4. Mix the Homemade Tomato Sauce with the garlic

cloves, a little onion powder and spices such as
oregano and thyme add 1 liter of water, Parmesan
cheese and cook for 5 minutes. Adjust with a pinch of
salt and pepper if necessary. Pour this mixture not too
much over the vegetables, cover with aluminum foil
and bake for 1 hour or until the vegetables are soft.
Remove from the oven and let rest for 4 minutes.