Step 1 | Bring a medium size pot of water to boil. Score the bottom of the tomato with an ‘x’, blanch them in the boiling water for 2min, than place them straight in an ice bath. Gently peel the skin of the tomatoes and slice to 2mm with a knife.

Step 2 | Slice both zucchinis and eggplant the same thickness (2mm) and keep all off cuts to make the sauce.

Step 3 | Roughly chop the onion, bell peppers, garlic.

Step 4 | Place a medium side pot over medium low heat, start with 1tbsp olive oil and sweat all rough chopped veg (step 3) with the off cuts from steps 1 & 2. Season with salt, black pepper and add 2 sprigs of destemmed thyme leaves. Cook until you have a jammy consistency. Place the jammy mixture in a blender and blend until smooth, check seasoning.

Step 5 | In a 25cm round/oval ovenproof dish, spread a thin layer of the sauce evenly throughout the base. Working from the outer edge in – arrange the thinly sliced veg (steps 1 & 2) in alternating slices of eggplant, zucchini and tomatoes, in a repeating pattern on top of the sauce. Arrange carefully in a spiral form until the tray in full.

Step 6 | Drizzle 1 tbsp. of olive, cover with baking paper and bake for 149°C for 90min.

Step 7 | To serve, dish a spoon of the ratatouille and some of the sauce on a plate and enjoy!