Vegan Ratatouille Recipe

Ingredients:

• 3 tomatoes
• 1 chopped onion
• 7oz/200g crushed tomatoes
• 2 bell peppers
• 1 eggplant
• 1 zucchini
• 2–3 tbsp olive oil
• Fennel seeds
• 3 garlic cloves
• Bay leaves
• Rosemary
• Salt and pepper, to taste

How to prepare:

1. Sauté the onions, bell pepper, and garlic in a pan till they are golden brown. Add the crushed tomatoes, fennel seeds, rosemary, salt, and pepper. Reduce to low heat and simmer for 10 minutes. 
2. Cut the vegetables into equal-sized thin slices.
3. Spread the sauce evenly over the 10-inch baking dish.
4. Add the sliced vegetables and continue overlapping until you fill the dish. 
5. Lightly drizzle it with olive oil and add salt, pepper, and other seasonings. Add bay leaves and rosemary on top.
6. The veggies give you all the liquid you need pretty quickly once it starts cooking.
7. Bake until the vegetables are tender and browned, for around 45 minutes.
8. Sprinkle some olive oil before serving.