Italian Ratatouille – serves 3/4

Preheat your oven to 375°F (190°C).

Slice the zucchinis, eggplants, and red bell peppers into 1/4-inch thick rounds.

Score the bottoms of the tomatoes with a small “X” using a knife. Bring a pot of water to a boil and blanch the tomatoes for about 30 seconds. Remove them from the boiling water and immediately transfer them to a bowl of ice water. This will make it easier to peel the skin. Peel the tomatoes, then chop them into chunks.

In a large, ovenproof skillet or baking dish, heat the olive oil over medium heat. Add the thinly sliced red onion and cook for about 3-4 minutes until it becomes translucent.

Stir in the minced garlic and cook for an additional 30 seconds until fragrant.

Layer the sliced zucchinis, eggplants, and red bell peppers in the skillet or baking dish. You can arrange them in a decorative pattern if desired.

Add the chopped tomatoes on top of the layered vegetables. Sprinkle the dried Italian herbs, salt, and black pepper over the top.

Drizzle a bit more olive oil over the vegetables to ensure they are well-coated.

Cover the skillet or baking dish with aluminium foil and bake in the preheated oven for about 30 minutes.

Remove the foil and continue to bake for an additional 20-30 minutes until the vegetables are tender and slightly caramelised.

Once cooked, garnish the Italian-style Ratatouille with fresh basil leaves and, if desired, serve with grated Parmesan cheese on the side.