Wash the eggplants and cut them into thin circles, 2-3 mm thick. Sprinkle with salt and leave for 20-30 minutes. Wash from salt and dry.

Wash the zucchini, dry it and cut it into the same circles as the eggplants.

Wash the tomatoes and cut them into circles or semicircles (depending on the size of the tomatoes).

Prepare tomato sauce.

Peel and finely chop the onion.

Wash the pepper, cut out the seed box and cut into small cubes.

Wash the tomatoes, make a cross-shaped incision on the side of the stem, cover with boiling water, remove the skin and grind in a blender (or cut into cubes).

Put the onion in a pot or pan heated with oil, add a little salt and fry until soft. Put pepper and fry, stirring, for 5 minutes.

Add chopped tomato pulp, salt, pepper, add sugar and mix (you can add a tablespoon of ketchup).

Simmer over low heat, stirring occasionally, for 10-15 minutes (you can add chopped basil or parsley to the sauce).

Spread half of the tomato sauce on the bottom of the baking dish (save the remaining sauce for serving).

Arrange the vegetables in rows, alternating: a tomato circle, an eggplant circle, a zucchini circle (until the entire form is filled).

Wash hot pepper and cut into small cubes. Wash and chop the parsley. Peel and finely chop the garlic. Combine parsley, pepper, garlic and mix.

Salt the ratatouille, sprinkle with chopped greens with garlic and pepper, and drizzle with oil.

Cover the form with parchment paper and bake for 1 hour in an oven heated to 180°C.

Remove the Ratatouille from the oven and let it rest for 10 minutes.