Method:

1. Pre-heat your oven to 200°C. In case you want to replace the short crust pastry by puff pastry, bake it blindly (without stuffing) for about 15 minutes, weighing down the center with baking beans.

2. Cut all your vegetables: cut the onion in rings, slice the zucchini and eggplant to medium thickness, clean and peel the bell peppers and cut in big chunks. Slice the tomatoes.

3. Now, put the vegetables on and oven tray, season them with pepper and salt, drizzle some baking oil on them and roast them in the oven until done.

4. Dice carrots, celery and shallots, mince the garlic and allow all to sweat in a cooking pot.

5. Add the white wine, peeled tomatoes, rosemary, thyme and tomato paste and allow to simmer for about 20 minutes. Season with pepper and salt.

6. Mix the sauce in a blender. Add some more tomato paste if necessary. 

7. Now, start layering the Ratatouille pie: on the bottom of the pastry, add a layer of vegetables, on top of that distribute some tomato sauce, then add some of the grated cheese. Repeat this process until all ingredients are spent. 

8. Lower the temperature of the oven to 180°C and allow the pie to color.

9. Serve