Gratinierter Ratatouille aus dem Ofen
Try the gratinéed ratatouille from the oven by Spoonsparrow – the classic from French cuisine in a smarter version.
Ingredients
- 300 g zucchini (1 zucchini)
- 300 g aubergine (1 aubergine)
- Salt
- 800 g bell peppers (2 red + 2 yellow 4 bell peppers)
- 2 stems basil
- 2 sprigs thyme
- 2 onions
- 2 cloves garlic
- 3 tbsp olive oil
- 425 g canned plum tomatoes
- Pepper
- 40 g parmesan (1 piece)
- 3 tbsp breadcrumbs
Instructions
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1.
Wash the zucchini and aubergine, pat dry and slice into 5 mm thick slices. Sprinkle the cut sides with a little salt and let the vegetable slices soak for 15 minutes.
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2.
In the meantime, quarter the bell peppers, remove the seeds and wash them.
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3.
Wash the herbs, shake dry, set aside 1 sprig of thyme for garnish. Strip the leaves and chop finely.
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4.
Peel and chop the onions and garlic finely. Heat 1 tsp of oil in a pan. Sauté the onions and garlic in it over medium heat for 2-4 minutes until colorless.
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5.
Add the canned plum tomatoes and herbs, bring to a boil once, season with salt and pepper, set aside.
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6.
Pat the zucchini and aubergine slices dry. Mix with bell pepper quarters and remaining oil in a bowl. Grate the parmesan and mix with the breadcrumbs.
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7.
Heat a grill pan and grill the vegetable slices on each side for 1 minute.
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8.
If necessary, grease a baking dish. Add the vegetables and tomato sauce alternately. Bake in a preheated oven at 200 °C (convection: 180 °C, gas: level 3) for a total of 25 minutes. After 15 minutes, sprinkle with cheese breadcrumbs. Remove the gratinéed ratatouille from the oven and garnish with thyme.
