Baked Eggplant And Zucchini

Roast the capia pepper by placing a sheet on the stove. Then take it to a plate while it is still warm and cover it with cling film. Add tomatoes to a food processor and puree. Peel the skins of the roasted capia peppers and add them to the robot and mix with the tomatoes until smooth. Put the finely chopped onion in a pan with olive oil. Begin to fry slowly over low heat. If you wish, you can continue the roasting process by adding garlic at this time. Add the tomato sauce over the softened onions. Add granulated sugar, salt, pepper and fresh thyme and cook on low heat for 10-15 minutes. Remove the thyme from the slightly thickened sauce and spread the sauce on the bottom of an ovenproof bowl.

For Vegetables:
Chop the eggplants with their skins into thin and round shapes. Leave it in salted water for about 15 minutes for the bitter water to come out. Then strain the water. Finely chop the zucchini. Chop the tomatoes into the same sizes and shapes. Take all the vegetables in a bowl and add olive oil, salt and spices on them. Arrange your vegetables side by side in the bowl in which you spread the tomato sauce. Drizzle olive oil on them. Add fresh thyme leaves on top. Cover it with aluminum foil and make 4-5 holes on it with a knife. Bake in a preheated 190 degree oven for 20 minutes. After 20 minutes, remove the foil and bake for another 30 minutes. The slightly browned ratatouille is ready.

For Tomato Sauce:
2 tablespoons of olive oil
1/2 onion
1 capsicum pepper
2 tomatoes
3-4 sprigs of fresh thyme
1 teaspoon of granulated sugar
1 teaspoon of salt
1/2 teaspoon of black pepper
2 cloves of garlic (optional)

For Vegetables:
2 medium zucchini
2 medium eggplants
1 tomato
1 teaspoon of olive oil
1 teaspoon salt
1 teaspoon of black pepper
1/2 teaspoon of olive oil

For the above:
3-4 tablespoons of olive oil
1-2 sprigs of fresh thyme

Baked Eggplant And Zucchini