Oven Ratatouille with minced meat

Name: Oven Ratatouille with minced meat
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 5
Ingredients: 1 Onion; 2 Garlic cloves; 300 g Tomatoes; 1 Aubergine; 3 large peppers; 7-10 Tbsp (e.g. green, yellow and red); 2 (approx. 350 g) Courgette; 1 collar Thyme; 3-4 Tbsp Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 500 g mixed mince; 1 TABLESPOON Tomato paste; 4 Eggs; 125 g Whipped cream; 1 TEASPOON Flour; 75-100 g Mountain cheese; 7-10 Tbsp (e.g. Comté)

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 5

1 Onion
2 Garlic cloves
300 g Tomatoes
1 Aubergine
3 large peppers
7-10 Tbsp (e.g. green, yellow and red)
2 (approx. 350 g) Courgette
1 collar Thyme
3-4 Tbsp Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
500 g mixed mince
1 TABLESPOON Tomato paste
4 Eggs
125 g Whipped cream
1 TEASPOON Flour
75-100 g Mountain cheese
7-10 Tbsp (e.g. Comté)

Directions

1
Peel and chop the onion. Peel garlic and press through. Clean, wash and cut the vegetables into pieces. Wash thyme, shake dry. Put 2 stems aside. Pluck from the remaining leaves, in case of fine stems chop together with the stems
2
Heat 2-3 tablespoons of oil in a large frying pan. Sauté the aubergine in it vigorously. Add paprika and zucchini. Season with salt, pepper and thyme. Fry for 5-7 minutes while turning. Take out
3
Heat 1 tablespoon of oil in the frying fat. Fry the minced meat in it until crumbly. Fry onion and garlic briefly. Season with salt and pepper. Stir in tomato paste and tomatoes, braise at medium heat for about 5 minutes. Mix in the vegetables and fill everything into an ovenproof dish
4
Whisk eggs, cream and flour. Season with salt and pepper and pour over. Grate the cheese and sprinkle over the top. Bake in a hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 40 minutes. Garnish with thyme. Served with: baguette
5
Drink: cool rosé wine