Vegetable Gratin à la Ratatouille

Ingredients

• 0.5 onion
• 2 Garlic cloves
• 4 tbsp olive oil
• 100 ml tomato juice
• 50 ml Vegetable broth
• Salt
• Pepper
• 1 tsp raw cane sugar
• 2 tbsp lemon juice
• 2 beef tomatoes
• 2 zucchini (yellow and green)
• 1 eggplant
• 1 handful garden herbs (5 g; e.g., thyme, oregano)

Instructions

1. 1.

   Peel and halve the onion and garlic, then cut into cubes. Heat 2 tbsp oil in a pot. Sauté onion and garlic for 3 minutes over medium heat. Add tomato juice and broth, bring to a boil, and season with salt, pepper, 1 tsp sugar, and lemon juice. Pour half of the sauce into an oven-safe pan or dish.

2. 2.

   Clean, wash, trim stems from tomatoes, and slice them about 3 mm thick. Peel, wash, and slice zucchini and eggplant similarly thinly. Season vegetable slices with salt and pepper, arrange alternately in the pan, and lay them loosely over each other.

3. 3.

   Distribute remaining sauce over the vegetables and bake the ratatouille in a preheated oven at 200 °C (fan 180 °C; gas: level 3) for about 35 minutes. Wash herbs, pat dry, and chop finely. Remove the vegetable gratin from the oven and sprinkle with herbs.