Ratatouille casserole with cheese crust

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Peel and chop the onion. Clean, wash and cut the rest of the vegetables into small pieces. Wash and chop the thyme. Remove thick stems. Heat 2 tablespoons of oil in a frying pan.

2. 2

   Fry the onion and minced meat for about 5 minutes over a high heat, turning them over. Season with salt, pepper and half the thyme. Stir in paprika paste, add tomatoes and braise for another 5 minutes on high heat. In the meantime heat 2-3 tablespoons of oil in a second pan. Sauté the aubergines in it vigorously. Add bell peppers and zucchini. Season with salt, pepper and remaining thyme, fry for 5 minutes and mix with the minced meat. Pour into a suitable casserole dish. Grate cheese over it. Stir eggs, cream and flour until smooth, drizzle evenly over the cheese.

3. 3

   Add bell peppers and zucchini. Season with salt, pepper and remaining thyme, fry for 5 minutes and mix with the minced meat. Pour into a suitable casserole dish. Grate cheese over it. Stir eggs, cream and flour until smooth, drizzle evenly over the cheese. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 40 minutes. Serve garnished with thyme

4. 4

   With 6 people:

Nutrition Facts

KCAL
500 kcal

CARBS
9 g

FATS
39 g

PROTEINS
29 g