John Myers
Casserole À La Ratatouille
The perfect casserole à la ratatouille recipe with a picture and simple step-by-step instructions.
- 400 g Potatoes mainly waxy
- 1 Eggplant fresh
- 1 Green pepper
- 1 Red pepper
- 1 Fresh onion
- 2 Zucchini fresh
- Garlic to taste
- 1 pinch Sugar
- 3 tbsp Extra virgin olive oil
- 1 tbsp Strength
- Dried oregano oregano
- Herbs of Provence
- 200 g Diced canned tomatoes
- 200 ml Cream 30% fat
- For vegans: rice drink
- 250 g Full fat sheep cheese
- Salt pepper
- Chopped parsley until smooth
- Chopped basil
- Boil the potatoes with their skins in salted water for 15 minutes. So that I can peel them better, I let them cool down briefly. Then peel and cut into large pieces, set aside
- Peel the onions and garlic and cut into small cubes.
- Wash the peppers, eggplant and zucchini. Remove the seeds and the white inner skins from the peppers. Cut everything into pieces approx. 3 x 3 cm.
- Heat the olive oil in a pan and sauté the onion and garlic cubes. Add the vegetables and the dried herbs and sauté for about 4-5 minutes.
- When everything is well seared, add the canned tomatoes and cream (veggis: rice drink). Bring everything to the boil.
- We mix the starch with a little water and bind our tomato sauce. Now add the salt, pepper and sugar.
- Everything comes together in one large baking dish. We now distribute the sheep’s cheese over it. It’s easy to crumble.
- In the meantime, we preheat the oven to 170 ° C and now push the baking dish in to the center. Now the casserole needs about 25-30 minutes.
- Finally, before serving, we sprinkle some fresh parsley or basil over it and then I say: “GOOD APPETIT” I had sprinkled basil over it.
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