RATATOUILLE

Ingredients

½ eggplant (50 g)
½ zucchini (60 g)
1 spring onion (75 g)
2 tomatoes (120g)
2 g dehydrated seaweed salad per person
Extra virgin olive oil
Provencal herbs
Salt

For the sauce:
1 tablespoon extra virgin olive oil
50 g onion
50 g tomato
50 g red bell bell pepper

Prepared by

1. Preheat the oven to 180ºC.
2. Wash all the vegetables and cut them into thin slices.
3. To make the sauce: clean and wash the vegetables and cut them into julienne strips. Place the oil in a pan and cook the vegetables over medium heat until they are soft. Remove, mash very well, and strain if there are any lumps.
4. In a dish, place the sauce on the base and then: a slice of eggplant, a slice of zucchini, a slice of tomato, and a slice of spring onion consecutively until the surface is covered.
5. Sprinkle with seaweed and bake in the oven for 20 minutes.