Ratatouille in the oven, this dish will gather everyone at your table. Young zucchini and eggplants, cut into slices and oven-baked in tomato sauce. Mmm ...
Cooking time 40 minutes
Tomatoes (medium) 6 pcs
Young zucchini 1 pc
Eggplant 1 pc
Red bell pepper 1-2 pcs
Onion 1 pc
Unrefined sunflower oil TM "Aleika" 3 tbsp. l.
Tomato paste 2 tbsp l.
Provencal herbs 1 tbsp l.
Salt to taste
Rinse bell peppers and peel them, cut into halves.
Put the halves of the peppers in a baking bag. Bake in the oven at 180 degrees C for 10-12 minutes.
Wash three medium tomatoes, peel the onion.
Cool the baked peppers and peel them off.
Prepare leftover tomatoes, eggplant and courgettes.
Cut the zucchini and eggplant into rings. Add the herbs of Provence and salt to taste.
Put the fried tomatoes with onions, baked peppers and tomato paste into a saucepan.
Season with salt and puree with a blender.
Heat the sauce on the stove for 1-2 minutes.
Pour half of the sauce into a mold.
Lay out the slices of vegetables, alternating between eggplant and zucchini, with chopped tomatoes.
Fill the whole form with zucchini and eggplant.
Top with the second half of the sauce.
Bake in the oven at 180 degrees C for 15 minutes.