Ratatouille with concentric vegetable slices

Preheat your oven to 375 degrees F.

Start by making the sauce. On a hot skillet, with 1 tbsp oil, cook the bell pepper, onion, garlic and tomato until charred.

Transfer the charred vegetables to a blender and blend along with tomato purée, thyme, basil and about 1 tsp salt and 1/4 tsp black pepper.

Add 1 tbsp olive oil to a hot skillet, add the blended sauce and bring to a simmer. Add the red wine, simmer and cook for about 10 mins until slightly thickened and the flavors come together. Taste for seasoning and add pinch of sugar and more salt if needed.

In the meantime slice the zucchini, squash, eggplant, and tomatoes into thin slices and set aside. (You can use a mandolin for the squash and zucchini but the tomatoes and eggplant have too delicate a skin so they must be done by hand)

Spread the sauce into an even layer and you’re ready to start layering the sliced vegetables on top.

Arrange the zucchini, squash, tomato and eggplant slices in concentric circles starting from the edge of the skillet and move your way to the center. Alternating the vegetables and overlapping them slightly so each vegetable is visible.

Once done, drizzle olive oil over the vegetables and sprinkle about 1/4 tsp flaky salt on top.

Cover with a tight fitting lid or aluminum foil and bake for 45 mins.

After 45 mins remove the foil and bake for additional 4-5 mins uncovered.

Remove from the oven and let it rest for 5 mins before serving!