Tomato Ratatouille

Name: Tomato Ratatouille
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 4 Fillets of beef (approx. 120 g each); 1 yellow and green courgettes (approx. 250 g each); 400 g red and yellow cherry tomatoes; 200 g Mini aubergines (about 8 pieces); 3 Garlic cloves; 1 sprig of rosemary; 6-7 TABLESPOONS Olive oil; 2 Bay leaves; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON Tomato paste; 125 ml Vegetable broth (instant); 3 Stem(s) flat leaf parsley; 5 TABLESPOONS mayonnaise; 7-10 Tbsp a few squirts of lemon juice; 7-10 Tbsp laurel branch

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

4 Fillets of beef (approx. 120 g each)
1 yellow and green courgettes (approx. 250 g each)
400 g red and yellow cherry tomatoes
200 g Mini aubergines (about 8 pieces)
3 Garlic cloves
1 sprig of rosemary
6-7 TABLESPOONS Olive oil
2 Bay leaves
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON Tomato paste
125 ml Vegetable broth (instant)
3 Stem(s) flat leaf parsley
5 TABLESPOONS mayonnaise
7-10 Tbsp a few squirts of lemon juice
7-10 Tbsp laurel branch

Directions

1
Wash the fillets and dab dry. Clean and wash the zucchini, cut in half lengthwise. Cut 4 thin slices of each zucchini. Wrap 2 zucchini slices around each fillet and pin them. For the ratatouille, cut the remaining zucchini into small pieces. Clean and wash the tomatoes and eggplants.
2
Cut aubergines in half lengthwise. Peel garlic and press it through a garlic press. Strip rosemary needles from the stems. Heat 4 tablespoons of oil in a casserole. Brown the aubergines and 2 cloves of garlic in it. Add zucchini, bay leaf and rosemary. Season well with salt and pepper. Cover and stew for about 10 minutes. Add tomatoes, tomato paste and stock. Stew for another 5-7 minutes. In the meantime heat 2-3 tablespoons of oil in a pan.
3
Season well with salt and pepper. Cover and stew for about 10 minutes. Add tomatoes, tomato paste and stock. Stew for another 5-7 minutes. In the meantime heat 2-3 tablespoons of oil in a pan. Fry the fillets on each side for 2-3 minutes on a high heat. Season with salt and pepper. For the cream, wash and puree the parsley. Mix with mayonnaise. Season with salt, pepper, 1 garlic clove and lemon juice. Serve the ratatouille, fillets and cream garnished with fresh bay leaf
4
Fry the fillets on each side for 2-3 minutes on a high heat. Season with salt and pepper. For the cream, wash and puree the parsley. Mix with mayonnaise. Season with salt, pepper, 1 garlic clove and lemon juice. Serve the ratatouille, fillets and cream garnished with fresh bay leaf