In a mixing bowl, combine the tomato sauce with salt, black pepper, basil, garlic powder, and half of the thyme.
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Next, thinly slice the eggplants, zucchini, onions, and tomatoes.
Transfer the seasoned tomato sauce into an oven-proof casserole.
Arrange the vegetables over the sauce stacking and alternating one slice of each type. Then, drizzle with oil and garnish with thyme and basil.
Cover the ratatouille with foil and bake it for 30 minutes at 220° C (425°F). Then, remove the foil, put the casserole back in the oven and roast for a further 10 minutes.
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