Mediterranean Ratatouille:

A vegetarian classic of the Mediterranean cooking, bursting of flavor, freshness and energy.

Steps

1. Preheat oven to 350 F (175 C). Chop the eggplant, peppers and onion into small cubes and set them in a bowl.
2. Slice the zucchini into thin round slices and set aside.
3. In a separate bowl, combine the garlic, olive oil, tomato paste, herbs and a little bit of salt and pepper. Mix until the paste is homogeneous.
4. Place the chopped vegetables in a pan or an oven-safe dish, drizzle with the tomato paste mixture and pour the sliced zucchini on top.
5. Bake for 40-45 minutes until vegetables are cooked.
6. Serve warm with a sprinkle of fresh herbs (parsley, basil and oregano).