Ratatouille vegetables au gratin

Name: Ratatouille vegetables au gratin
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 Courgettes (350 g); 1 (250 g) Aubergine; 1 collar Rosemary; 1/2 bunch Thyme; 1 (300 g) Vegetable Onion; 2 Garlic cloves; 2 TABLESPOONS Olive oil; 1 kg Tomatoes; 100 g black olives; 2 TABLESPOONS Tomato paste; 1 TEASPOON Instant vegetable stock; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 100 g Sheep's cheese

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 Courgettes (350 g)
1 (250 g) Aubergine
1 collar Rosemary
1/2 bunch Thyme
1 (300 g) Vegetable Onion
2 Garlic cloves
2 TABLESPOONS Olive oil
1 kg Tomatoes
100 g black olives
2 TABLESPOONS Tomato paste
1 TEASPOON Instant vegetable stock
7-10 Tbsp Salt
7-10 Tbsp black pepper
100 g Sheep's cheese

Directions

1
Wash and clean the zucchini and eggplant and cut them into pieces. Wash the herbs, dab dry, put something aside for garnishing, chop the rest finely. Peel onion and garlic and chop coarsely.
2
Heat the oil in a large frying pan. Fry the zucchini and eggplants, turning several times. Wash and clean the tomatoes and cut them into large cubes. Add olives, herbs, tomatoes, onion and garlic and fry briefly.
3
Add tomato paste and sweat briefly. Deglaze with 200 ml water and bring to the boil. Stir in stock and let it simmer for 2-3 minutes. Season to taste with salt and pepper. Coarsely grate feta cheese. Put the vegetables in an ovenproof dish and sprinkle cheese over them.
4
Grill under the preheated oven grill for 3-5 minutes until golden brown. Garnish with set aside herbs.