Ratatouille, Remy Style

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1 can peeled tomatoes

3 tbsp tomato paste

2 x roma tomatoes – thinly sliced

1 x red bell pepper

1 x green bell pepper

1 medium size eggplant – thinly sliced

1 medium size zucchini – thinly sliced

3 x shallots – finely chopped

1 x yellow onion – finely chopped

1 x whole head of garlic

2-3 x cloves of garlic – finely chopped

3 sprigs marjoram

3 sprigs thyme

1 sprig rosemary – leaves finely chopped

handful of basil leaves

extra virgin olive oil

balsamic vinegar

sea salt

fresh ground pepper

garnish with Parmigiano-Reggiano (optional)

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