Hauptgericht
Ratatouille
1 Std. 30 Min.Für 4Nutri-Score A€€
A
1 Std. 30 Min.
1 Std. 30 Min.Ratatouille
was Sie brauchen
Zutaten
eggplant (sliced into thin rounds)Obst & Gemüse1 Stück
zucchini (sliced into thin rounds)Obst & Gemüse2 Stücke
tomatoes (sliced into thin rounds)Obst & Gemüse6 Stücke
bell pepper (diced)Obst & Gemüse1 Stück
onion (roughly chopped)Obst & Gemüse1 Stück
shallots (roughly chopped)Obst & Gemüse2 Stücke
garlic (roughly chopped)Obst & Gemüse4 Stücke
olive oil (for roasting and cooking)Vorräte60 ml
tomato pasteVorräte30 g
thyme (fresh leaves)Gewürze3 g
saltGewürze5 g
black pepper (ground)Gewürze2 g
pro Portion
Nährwerte
234kcal
- Kohlenhydrate
- 20 g
- Eiweiß
- 4 g
- Fett
- 16 g
was Sie verwenden
Utensilien
Bratpfanne
Auflaufform
Backofen
Kochfeld
Schritt für Schritt
Zubereitung
- Schritt 1
Roast the vegetables
- Slice the eggplant, zucchini and tomatoes into thin rounds.
- Arrange them on a tray, drizzle with olive oil and season with salt and pepper.
- Roast in the oven until tender and lightly browned.
- Schritt 2
Make the base sauce
- Sweat the roughly chopped onion, shallots and garlic in olive oil in a frying pan.
- Add the diced bell pepper and tomato paste and cook down.
- Season with thyme, salt and pepper.
- Schritt 3
Assemble and bake
- Spread the base sauce in a baking dish.
- Layer the roasted vegetable slices on top in overlapping rows.
- Bake until bubbling and golden.