Ratatouille

• 2 lb tomatoes
• 8 oz bell pepper
• 7 oz onion
• 7 oz carrot
• 3 oz celery stalk
• 2 oz chili pepper
• 2 oz clarified butter
• 2 cloves garlic
• 1 tbsp herbes de Provence
• 1 tbsp salt
• 1 tbsp sugar
• thyme
• basil
• ½ lb zucchini
• ½ lb eggplant
• ½ lb marrow squash
• 10 oz tomatoes
• 7 oz potato
• 7 oz onion
• 5 oz bell pepper
• olive oil
• 2 tsp salt
• thyme
• parmesan
• parsley

Preparation

1. Step 1
   Roast the bell peppers in a preheated oven at 350°F for 20 minutes.
2. Step 2
   Slice a shallow X on the tomatoes and place them into boiling water for 10 minutes, then peel.
3. Step 3
   Blend the peeled tomatoes into a puree.
4. Step 4
   Pour olive oil into a pan, add the onions, carrots, celery stalk, and clarified butter and fry.
5. Step 5
   Pour in the blended tomatoes, add bay leaves, peeled and chopped roasted peppers, herbes de Provence, garlic, and chili pepper.
6. Step 6
   Cover the pan and simmer for 1 hour, then remove the lid and simmer for another 30 minutes.
7. Step 7
   Slice the zucchini, eggplant, marrow squash, tomatoes, potato, onion, and bell pepper into 3-5 mm rings. Soak the eggplant and marrow squash slices in a bowl of cold salted water for 20 minutes.
8. Step 8
   Add salt, sugar, thyme, and basil to the sauce, then blend it a little.
9. Step 9
   Spread the sauce in a baking mold and lay out the sliced vegetables, alternating them in sequence.
10. Step 10
    Make a dressing with olive oil, thyme, salt, and pepper and pour it over the vegetables.
11. Step 11
    Cover the mold with foil and bake in a preheated oven at 320°F for 90 minutes.
12. Step 12
    Remove the foil and roast for another 40 minutes.
13. Step 13
    Serve hot with parmesan and parsley.