Vegetable Ratatouille with Pumpkin

Clean the peppers from seeds and cut into small cubes. Finely chop the onion and garlic. Chop three tomatoes finely. If desired, remove the seeds and skin from the tomatoes.

Heat olive oil in a deep skillet over high heat. Sauté the onion until soft. Add garlic and cook until fragrant. Add the chopped tomatoes, add thyme and bay leaf. Reduce heat and simmer for 10 minutes, stirring occasionally.

Add the sliced peppers and simmer for 5–7 minutes, stirring, until the peppers become soft. Salt, pepper, and mix with chopped parsley. Remove from heat.

Slice the eggplants, zucchini, pumpkin, and the remaining three tomatoes into rounds. Pour a little tomato sauce onto the bottom of a deep baking tray. Layer the vegetables, alternating eggplants, tomatoes, and zucchini. Distribute the sauce between the layers. Continue until the vegetables and sauce run out. Cover the baking tray with foil.

Preheat the oven to 130 °C. Place a baking sheet with vegetables for 2 hours. Then remove the foil and bake for another 20 minutes.

Before serving, drizzle the ratatouille with a mixture of balsamic vinegar, olive oil, salt and pepper.