Layered ratatouille

Ingredients for 2 servings:

• 1 large eggplant(s)
• 2 tomatoes, ripe but firm
• 1 zucchini
• 1 pack of tomatoes, pureed
• 2 cloves garlic
• bell pepper(s) (frozen)
• n. B. Thyme
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

simple, inexpensive, low-calorie, great for guests

Slice the eggplant, zucchini, and tomatoes. The slices don’t need to be wafer-thin. Crush the garlic and mix it with the passata, a little thyme, salt, and pepper. In a casserole dish that can be covered, place a layer of passata, ensuring the bottom of the dish is well covered. Then add the finely chopped bell peppers. I always buy frozen ones, as this saves me the hassle of chopping and I always have them in every color on hand (and it’s cheaper, too). Then alternate between tomatoes and zucchini, nicely fanned out. The eggplant slices that go on top should cover everything and be well salted. Eggplant always needs a lot of salt. Then add another layer of passata and bell peppers, then fan out zucchini and tomatoes, and so on. The top layer should be eggplant, again well salted. Season the individual layers with thyme and pepper, to taste. Important: The casserole dish must be covered before placing it in the oven, otherwise the vegetables will dry out! If there’s no lid, use aluminum foil! The whole thing goes into the oven at 200°C for 45 minutes. We always serve it with Ebly, which I cook in vegetable broth. It’s perfect!