Provençal ratatouille

Only a quarter of the Dutch population actually eats the daily recommended amount of vegetables. Shocking and at the same time an inspiration for this ratatouille recipe from the French kitchen. The Provençal vegetable stew contains a lot of vegetables, which are deliciously flavored. At the same time, this dish deserves the beauty award, as beautiful and colorful as it looks.


• 1 eggplant

• 1 green zucchini

• 1 yellow zucchini

• 3-4 large tomatoes

• 1 onion

• 2 cloves of garlic

• Olive oil

• 140 grams of tomato paste (canned)

• 1 teaspoon of oregano

• sprig of fresh thyme

• Salt and pepper


Preheat your oven to 200 degrees.

Chop the onion and chop garlic. Then cut the aubergine, courgettes and tomatoes into thin slices. Place a layer of tomato paste in an oven dish and spread the onion, oregano and garlic over it.

Then put the slices of eggplant, zucchini and tomato alternately on top. You can put them upright or flatter, that's up to you! Sprinkle with some olive oil, season with salt and pepper and sprinkle with fresh thyme leaves.

Cover with a piece of greased baking paper. Place the baking dish in the preheated oven and bake for about 25 minutes until the vegetable dish is cooked.