Ratatouille- casserole

Name: Ratatouille- casserole
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 Aubergine (approx. 250 g); 1 (approx. 250 g) Courgette; 500 g waxy potatoes; 1 small red, green and yellow peppers (approx. 150 g each); 1/2 (approx. 100 g) Vegetable Onion; 2 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 Stem(s) Thyme, rosemary and basil; 1 can(s) (425 ml) strained tomatoes; 1 jar (150 g) Tomato Pesto; 3 Tomatoes (about 80 g each); 75 g Parmesan cheese; 7-10 Tbsp fresh herbs

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 Aubergine (approx. 250 g)
1 (approx. 250 g) Courgette
500 g waxy potatoes
1 small red, green and yellow peppers (approx. 150 g each)
1/2 (approx. 100 g) Vegetable Onion
2 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 Stem(s) Thyme, rosemary and basil
1 can(s) (425 ml) strained tomatoes
1 jar (150 g) Tomato Pesto
3 Tomatoes (about 80 g each)
75 g Parmesan cheese
7-10 Tbsp fresh herbs

Directions

1
Clean, wash and slice the aubergine and zucchini. Peel, wash and thinly slice the potatoes. Peppers wash, clean and cut into strips. Peel and slice the onion.
2
Heat the oil in a pan, sauté the onion slices in it and remove. Add zucchini and eggplant slices and fry. Remove and season with salt and pepper. Wash the herbs, dab dry and chop finely, except for a little garnish.
3
Mix strained tomatoes and tomato pesto, stir in herbs. Clean, wash and slice the tomatoes. Put 1/3 of the tomato sauce into an ovenproof casserole dish. Spread potato slices on top.
4
Add 1/3 of the tomato sauce. Spread the vegetables on top and add the rest of the tomato sauce. Grate the cheese finely and sprinkle over it. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 45 minutes.
5
Remove and serve garnished with fresh herbs.