Prepare the vegetable base

• Dice the onion and yellow bell pepper and mince the garlic.
• Heat part of the olive oil in a frying pan and soften the onion and pepper.
• Stir in the garlic and tomato paste and season with salt, pepper and thyme.

Slice the vegetables

• Slice the eggplant, zucchini and tomatoes into thin rounds of similar thickness.

Assemble the ratatouille

• Spread the vegetable base in the bottom of a baking dish.
• Arrange the eggplant, zucchini and tomato slices upright in alternating layers.
• Drizzle with olive oil and season with salt, pepper and thyme.

Bake

• Cover with parchment paper and bake until the vegetables are tender.