Oven – Ratatouille

Ingredients for 3 servings:

• olive oil
• 250 g minced meat, mixed
• 1 onion(s)
• 4 medium-sized potatoes (waxy)
• 1 small eggplant(s)
• 1 zucchini
• 1 bell pepper(s) (red)
• 1 clove(s) garlic
• 50 g cheese, for gratinating
• 1 large can of tomatoes, peeled
• 1 cm Harissa, from the tube
• 1 tbsp tomato paste
• 1 tbsp Ajvar (mild)
• 1 jar red wine (dry)
• 1 tsp, leveled vegetable broth (granulated)
• Salt
• pepper
• cumin
• 1 tsp, stripped thyme, dried
• 1 tsp, dried rosemary, dried
• 1 tsp, dried oregano

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Variation with minced meat and potatoes

Brown the minced meat in a high-fat pan with a little olive oil, while cutting all the vegetables into bite-sized pieces. Add the onion to the minced meat and sauté until translucent. Then add the potato pieces and fry briefly. Now add the other vegetables (peppers, zucchini, and eggplant) one at a time and sauté briefly. Finely chop the garlic (or press it if you prefer) and add it. Deglaze everything with a glass of dry red wine, stir in the vegetable stock, and then reduce until the liquid has almost completely disappeared. Now add a can of peeled tomatoes with their liquid (the peeled tomatoes must be cut into smaller pieces beforehand). Add tomato paste, harissa and ajvar, salt, pepper, and a little cumin. Ajvar is a paprika cream in a jar, and harissa is a very hot spice paste from a tube—you can find these ingredients in large supermarket chains. Simmer over medium heat for about 5 minutes, but don’t let the vegetables cook completely. Rub the thyme, rosemary, and oregano between your palms and add them one at a time. Wipe a baking dish with a little olive oil and a paper towel to create a thin film of oil. Pour the contents of the pan into the baking dish and sprinkle with more or less cheese, if desired. Bake in the oven at 180°C for 15-20 minutes until crispy and brown. This dish can be eaten on its own, but it’s delicious dipped in baguette sauce.