Rémys Ratatouille gratin for gourmets

Name: Rémys Ratatouille gratin for gourmets
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 Onions; 2 Garlic cloves; 8 TABLESPOONS Olive oil; 1⁄2 Tsp dried chili flakes; 1 TABLESPOON Tomato paste; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 4 big tomatoes; 2 Courgettes (e.g. yellow and green; approx. 250 g each); 1 (approx. 250 g) Aubergine; 125 g Mozzarella; 7-10 Tbsp Aluminium foil

AUTHOR
Reed Chan

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 Onions
2 Garlic cloves
8 TABLESPOONS Olive oil
1⁄2 Tsp dried chili flakes
1 TABLESPOON Tomato paste
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
4 big tomatoes
2 Courgettes (e.g. yellow and green; approx. 250 g each)
1 (approx. 250 g) Aubergine
125 g Mozzarella
7-10 Tbsp Aluminium foil

Directions

1
Peel onions and garlic, halve onions and cut them into thin slices. Chop garlic finely. Heat 2 tablespoons of oil in a frying pan. Fry the onions and garlic for 1-2 minutes. Add chili flakes and tomato paste and sauté for about 30 seconds while stirring.
2
Season with salt, pepper and 1 pinch of sugar. Spread evenly in an ovenproof dish.
3
Preheat oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer). Wash the tomatoes. Clean and wash the zucchini and eggplant. Cut the vegetables into 2-3 mm thin slices, then alternately layer them in the mould, close together like roof tiles.
4
Season with salt and pepper. Sprinkle with 6 tablespoons of olive oil. Cover the mould with aluminium foil and close well at the edge of the mould. Bake gratin in the hot oven for about 45 minutes.
5
Finely pluck the mozzarella with your hands. Remove aluminium foil and sprinkle mozzarella over the vegetables. Bake at the same temperature for about 15 minutes. Rémy's advice: Roasted baguette with a little olive oil and salt tastes delicious.