Ratatouille au gratin with feta

Name: Ratatouille au gratin with feta
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 zucchini, 1 eggplant; 1 Vegetable Onion; 2 Garlic cloves; 3-4 Tbsp Olive oil; 7-10 Tbsp salt, pepper; 2 TABLESPOONS Tomato paste; 1 can(s) (850 ml) Tomatoes; 1 TEASPOON dried herbs of Provence; 2 TEASPOONS Vegetable broth; 2-3 TABLESPOONS black olives; 150 g Feta or sheep's cheese

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 zucchini, 1 eggplant
1 Vegetable Onion
2 Garlic cloves
3-4 Tbsp Olive oil
7-10 Tbsp salt, pepper
2 TABLESPOONS Tomato paste
1 can(s) (850 ml) Tomatoes
1 TEASPOON dried herbs of Provence
2 TEASPOONS Vegetable broth
2-3 TABLESPOONS black olives
150 g Feta or sheep's cheese

Directions

1
Clean, wash and cut the vegetables into pieces. Peel onion and garlic, dice roughly
2
Heat the oil in a large frying pan. Sauté the vegetables in it vigorously. Fry the onion and garlic briefly. Season with salt and pepper. Brown the tomato paste. Deglaze with tomatoes and juice, chop tomatoes. Bring to the boil, add herbs and stock and simmer for 8-10 minutes. Add olives. Season to taste
3
Spread the vegetables in an ovenproof dish if necessary. Grate the cheese on top. Gratinate under the hot oven grill for 4-5 minutes. Served with: baguette
4
Drink: light red wine