• Wash and slice the eggplant, add a pinch of salt and set aside.
  1 eggplant,, salt,
  
• Wash and slice the zucchini (you can use two if one is too small).
  1 zucchini,
• Wash and slice tomatoes.
  5 tomatoes,
  

Tomato Sauce:

• If you are using fresh tomatoes: Boil a pot of water, add tomatoes, and let boil for 3 minutes. Peel the skin off the tomatoes and puree in a food processor or just chop.
  7 tomatoes,
  
• Peel and chop the onion.
  1 onion,
• In a pan, heat the olive oil. Add in the chopped tomatoes and stir occasionally until they begin to brown up. Chop the red bell pepper, then add to the onions. Simmer for another 2-3 minutes.
  1 red bell pepper,, 3 Tbsp extra virgin olive oil
  
• Add puree tomatoes to the onion. Also add 1 garlic clove, and the fresh parsley.
  2 stems parsley,, ½ tsp sugar, 1 clove garlic,
  
• Turn the heat off. Salt and pepper to taste.
  salt,, pepper,

Putting it all together:

• Preheat your oven to 350F.
• Pour tomato sauce on the bottom of a shallow oven-safe casserole dish.
  
• Arrange sliced eggplant, zucchini, and tomatoes in a circular pattern.
  
• In a small dish, add the chopped parsley, garlic, olive oil, and salt. Mix and pour on top of the arranged vegetables.
  3 cloves garlic,, salt,, 2 Tbsp extra virgin olive oil, 2 stems fresh parsley,, pepper,
  
• Cover the dish with a lid or parchment paper. Bake for 1 hour.
  
• Let ratatouille cool down for a few minutes. Enjoy!