Ratatouille pasta gratin

Name: Ratatouille pasta gratin
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 Garlic clove; 1 red and yellow pepper; 2 Courgette; 1/2 (approx. 250 g) Aubergine; 300 g Tomatoes; 1 Onion; 7-10 Tbsp Salt; 300 g Noodles (e.g. Farfalle); 1 TABLESPOON Olive oil; 7-10 Tbsp Pepper; 2 TABLESPOONS Tomato paste; 150 ml Vegetable broth (instant); 1/2 (62,5 g) scoop of mozzarella cheese; 1 sprig of rosemary; 4 Stem(s) Thyme; 7-10 Tbsp Grease

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 Garlic clove
1 red and yellow pepper
2 Courgette
1/2 (approx. 250 g) Aubergine
300 g Tomatoes
1 Onion
7-10 Tbsp Salt
300 g Noodles (e.g. Farfalle)
1 TABLESPOON Olive oil
7-10 Tbsp Pepper
2 TABLESPOONS Tomato paste
150 ml Vegetable broth (instant)
1/2 (62,5 g) scoop of mozzarella cheese
1 sprig of rosemary
4 Stem(s) Thyme
7-10 Tbsp Grease

Directions

1
Peel garlic and chop very finely. Halve, clean, wash and cut the peppers into pieces. Wash, clean and chop the zucchini, eggplant and tomato. Peel and finely chop the onion.
2
Cook the pasta in boiling salted water according to the instructions on the packet. Heat the oil in a pot. Sauté onion cubes and bell peppers for 2-3 minutes. Add zucchini, tomatoes, garlic and aubergines and season with salt and pepper.
3
After 1-2 minutes add tomato paste and sweat for about 2 minutes. Deglaze vegetables with stock and simmer for about 4 minutes. Drain the pasta and rinse briefly in cold water. Grate mozzarella.
4
Wash the rosemary and thyme, dab dry and chop the leaves roughly. Add herbs to the vegetables. Put the pasta and vegetables in a greased casserole dish and sprinkle with mozzarella. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-25 minutes.