Baked ratatouille with toasted bread

Name: Baked ratatouille with toasted bread
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 2 Onions; 2 Garlic cloves; 8 TABLESPOONS Olive oil; 1/2 TEASPOON Chili Flakes; 1 TABLESPOON Tomato paste; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 Tomatoes; 1 yellow + green zucchini (each approx. 250 g); 1 (approx. 250 g) Aubergine; 125 g Buffalo mozzarella; 7-10 Tbsp Basil; 7-10 Tbsp Aluminium foil

AUTHOR
Kerry Mosley

DIFFICULTY
very easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

2 Onions
2 Garlic cloves
8 TABLESPOONS Olive oil
1/2 TEASPOON Chili Flakes
1 TABLESPOON Tomato paste
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 Tomatoes
1 yellow + green zucchini (each approx. 250 g)
1 (approx. 250 g) Aubergine
125 g Buffalo mozzarella
7-10 Tbsp Basil
7-10 Tbsp Aluminium foil

Directions

1
Peel onions and garlic, halve onions and cut them into thin slices. Chop the garlic. Heat 2 tablespoons of oil in a frying pan. Fry the onions and garlic until translucent. Add chili flakes and tomato paste and continue to fry for 2-3 minutes. Season with salt and pepper and place in a round casserole dish (24 cm Ø)
2
Wash and clean the tomatoes, zucchini and eggplant. Cut everything into evenly thick slices. Layer the vegetables alternately close together, almost vertically, in the mould. Season with salt and pepper and drizzle with 6 tablespoons of olive oil. Close the tin with aluminium foil and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 1 hour.
3
Grind the mozzarella finely. Remove aluminium foil and sprinkle on vegetables. Bake at the same temperature for another 15 minutes. Garnish with basil. Add toasted baguette bread