Ratatouille

For 6 people:

1 bell pepper
2 large tomatoes
1 squash
1 eggplant
1 red onions
Fresh oregano
Fresh basil leaves
Oil
A little vinegar
Salt and pepper

Turn on the oven to 180 degrees. Cut all the vegetables into thin slices and take some time to arrange them neatly, in layers in 6 small, greased, ovenproof dishes. Brush with a little oil and sprinkle with fresh oregano, salt and pepper. Bake in the oven for about 40 minutes, until the vegetables are golden and full of sweetness. You can serve the dish as a side dish or a middle course, as we have done here.

Also see the beautiful and inspiring table setting we made for this dish, just here.