Ratatouille escalope

Name: Ratatouille escalope
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 Aubergine (300 g); 1 (300 g) yellow and red pepper; 1 (250 g) Courgette; 1 (250 g) Vegetable Onion; 4 (125 g each) thin escalopes of pork; 1 tablespoon (10 g) Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 can(s) (850 ml) Tomatoes; 7-10 Tbsp dried herbs of Provence; 50 g fat-reduced feta cheese (50 % less fat); 120 g 10-minute rice; 7-10 Tbsp Oregano

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 Aubergine (300 g)
1 (300 g) yellow and red pepper
1 (250 g) Courgette
1 (250 g) Vegetable Onion
4 (125 g each) thin escalopes of pork
1 tablespoon (10 g) Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 can(s) (850 ml) Tomatoes
7-10 Tbsp dried herbs of Provence
50 g fat-reduced feta cheese (50 % less fat)
120 g 10-minute rice
7-10 Tbsp Oregano

Directions

1
Clean and wash the aubergine, peppers and zucchini and cut them into small pieces. Peel and roughly dice the onion. Wash the cutlets, dab dry. Heat oil in a coated pan, fry escalopes briefly in both.
2
Take it out, season with salt and pepper. Put the vegetables in the pan and fry them in the frying fat. Add tomatoes with juice, chop a little. Season with salt, pepper and herbs of Provence, bring to the boil.
3
Put the schnitzel and ratatouille sauce in an ovenproof dish. Crumble feta cheese over it. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 10 minutes. Prepare rice in boiling salted water according to instructions on the packet.
4
Garnish the schnitzel casserole with oregano. Serve with rice.