Schnelles Ratatouille aus dem Ofen Rezept von Steffen Henssler | Günstige Rezepte

eggplant

🥗Healthier: zucchini

💰Cheaper: cabbage

Zucchini is lower in calories and cabbage is often more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point and vegetable oil is usually less expensive.

Peel the skin off the red bell pepper and remove the seeds and white parts.

Dice the red bell pepper into small pieces.

Chop the onion and mince the garlic.

Heat a pot and add a generous amount of olive oil.

Sauté the onion and garlic for about 5 minutes until they start to darken.

Season with salt, pepper, and add herbs de Provence and fresh thyme.

Add the passierte Tomaten (pureed tomatoes) to the pot and let it cook.

Slice the zucchini and eggplant into even slices, and do the same with the tomatoes.

Blend the sauce in a tall container using a hand mixer.

Spread some of the sauce in the bottom of a baking dish.

Layer the sliced eggplant, zucchini, and tomatoes in the dish, alternating them.

Season the layers with salt and herbs de Provence, and drizzle with olive oil.

Cover the dish with parchment paper and bake at 170°C for 45 minutes.

Increase the oven temperature to 200°C and bake for an additional 10 minutes to brown the top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary