Ratatouille in the microwave

Ingredients:

• 1 small eggplant, peeled and cut into 0.5cm thick slices (about 170g)
• 1 small zucchini, sliced ​​into 0.5cm thick rounds (about 120g)
• 1 small yellow zucchini, sliced ​​into 0.5cm thick rounds (about 120g)
• 2 plum tomatoes, sliced ​​into 0.5 cm thick rounds (about 220 g)
• 1 medium onion, sliced ​​0.5 cm thick.
• 2 cloves garlic, crushed
• 3 sun-dried tomatoes in oil, chopped
• 1/4 cup olive oil
• 1 teaspoon chopped fresh thyme (about 3 sprigs)

Preparation:

1. In a 9-inch microwave-safe pie dish, combine the onion, garlic, sun-dried tomatoes, 1 tablespoon olive oil, 1/2 teaspoon thyme, 1/2 teaspoon salt, and a few grinds of black pepper. Cover with waxed paper.
2. Microwave on High power (100%) until the onions are soft and translucent, 7 minutes in an 1100W microwave or 10 minutes in a 700W microwave. (Be careful not to burn yourself with steam when opening the paper.) If the onions are still raw, microwave again, cover, and microwave in 30-second intervals.
3. While the onions are cooking, in a large bowl, toss the eggplant, zucchini, and squash with 2 tablespoons of the remaining olive oil, 1/2 teaspoon of thyme, 1/2 teaspoon of salt, and a small amount of ground black pepper. Add the tomato slices and toss gently.
4. Arrange the vegetable slices, alternating them, on top of the cooked onions in a pie dish. Season with a little salt. Cover with waxed paper. Microwave on high power until the vegetables are tender, about 9 minutes in an 1100W microwave or 14 minutes in a 700W microwave.
5. If the vegetables are still firm when pierced with a knife, cover and cook for another 30-second intervals. Then uncover the pan and cook on high power for 3 minutes on an 1100W oven or 4 minutes on a 700W oven to evaporate any excess liquid. Drizzle with the remaining 1 tablespoon of olive oil.