For the Vegetables

1 Japanese eggplant sliced into 1/16-inch thick slices

1 yellow squash sliced into 1/16-inch thick slices

4 tomatoes sliced into 1/16-inch thick slices

1 zucchini, sliced in 1/16-inch thick slices

1/8 teaspoon of thyme leaves

2 teaspoons of olive oil (extra virgin)

1/2 teaspoon of grounded garlic

Salt and Black Pepper (According to taste)

For the Bottom Layer

1/2 of yellow bell pepper

1/2 of orange bell pepper

1/2 of red bell pepper

1 teaspoon of grounded garlic

1 sprig of parsley

3 tomatoes, peeled and diced

2 tablespoons of olive oil (extra virgin)

1/2 cup finely diced yellow onion

1/2 of bay leaf

Salt

For the Salad Dressing (Vinaigrette)

1 teaspoon of vinegar

Fresh herbs (Your personal selection)

1 tablespoon of olive oil (Extra Virgin)

And.. Salt and Black Pepper

To prepare the bottom layer, preheat the oven up to 450 degrees. Place a baking sheet with foil, along with the pepper halves on the baking sheet and cut them side down. Cook for about 15 minutes until the skin loosens, remove the peppers from the oven and let them cool. 

Decrease the temperature on the oven down to 275 degrees.

Peel the peppers and throw away the skins, chop them and set them aside.

Combine the olive oil, onions and garlic on a skillet, and cook them gently for about 6-8 minutes.

Add some of the herbs, parsley, bay leaf, thyme and the tomatoes. Bring them to a pan and cook thoroughly, but without browning (leaving the ingredients soft) for 10 minutes. Add the peppers after simmering them and some pinches of salt, spreading the complete mixture on the bottom of an 8 inch skillet.

Proceed to arrange the sliced vegetables over the bottom of the ratatouille in the skillet, in an overlapping fashion, down to the center, as in the picture (all vegetables may not be needed in the end).

Now, for the seasoning, mix some oil, thyme and garlic in a small bowl, seasoning with salt and pepper. Pour the seasoning over the bottom.

Now, to cook the Ratatouille: Wrap the skillet with some foil paper and crimp the edges to seal it well. Bake  for about 2 hours, while testing with a knife to see if the vegetables are still tender, when they are, uncover the skillet and bake the plate for 30 minutes(If it starts to brown, cover it slightly).

Prepare the vinaigrette in a tiny bowl, whisking together the reserved herbs and vinegar, plus the remaining bottom contents.

Serving it: Slice the Ratatouille into quarters, which will be spread in the center of the plate, adding the vinaigrette.

Enjoy!