Mille Feuille of Char-grilled Vegetables with Aubergine in Herb Tomato Sauce

Skip the speciality stores and pop by the local wet markets. You will discover quality vegetables, including the ones needed for this ratatouille recipe. Serves 10 Prep time 15 minutes Cook time 20 minutes

char-grilled vegetables

• 500g green zucchini • 500g yellow zucchini • 300g aubergine • 100g Provençale paste (available from Amazon.com) • 100ml olive oil • a dash of salt and pepper Slice the green and yellow zucchini and aubergine. Marinade the sliced vegetables with Provençale paste, olive oil, salt and pepper. Heat up the grill and grill the marinated sliced vegetables. Set aside for assembly.

herb tomato sauce

• 1kg tomatoes, chopped • 100g white onions, chopped • 50g garlic, chopped • 50g tomato paste • 1 bay leaf • 2 sprigs of fresh oregano • 2 sprigs of fresh thyme • 20g fresh basil leaves • 3 tbsp salt • 1 tbsp sugar In a blender, blend all ingredients together until a smooth consistency is achieved.

assembly

• 100g parsley, chopped • 100g semi-dried tomatoes In a pan, pour the herb tomato sauce. Smooth the surface of the sauce with a spatula. Arrange the sliced grilled vegetables in alternating patterns (for example, green zucchini, aubergine, yellow zucchini) on top of the sauce. Start from the outer edge to the middle of the pan. Garnish with chopped parsley and semidried tomatoes.