Ratatouille with Crunchy Topping

Ingredients

• 2 Zucchini
• 2 Eggplants
• 1 red bell pepper
• 1 yellow bell pepper
• 4 tomatoes
• 1 onion
• 2 Garlic cloves
• 3 sprigs thyme
• 4 tbsp olive oil
• 100 ml dry white wine
• Salt
• Pepper
• 120 g whole wheat toast (4 slices)
• 60 g cheese (e.g., Gruyère)

Instructions

1. 1.

   Wash, trim and dice zucchini and eggplants. Wash, trim, halve, seed, remove all white membranes from bell peppers and cut into small cubes.

2. 2.

   Blanch tomatoes, cool, peel, quarter, seed and dice them.

3. 3.

   Peel onion and garlic and finely chop. Rinse thyme, shake dry and pluck the leaves.

4. 4.

   Heat oil in a pot and sauté eggplant cubes over medium heat for about 2 minutes, stirring. Add zucchini, peppers, onion, garlic and thyme; deglaze with wine, cover and simmer for about 5 minutes.

5. 5.

   Add tomatoes, season with salt and pepper, and spread the ratatouille into oven‑proof ramekins.

6. 6.

   Crush toast pieces and scatter over the ratatouille. Sprinkle cheese on top and bake in a preheated oven at 200 °C (top heating) for about 15 minutes until golden brown.