Ratatouille Tart

Ingredients for 1 servings:

• 300 g potatoes
• 1 red bell pepper
• 1 yellow pepper
• 1 green pepper
• 1 eggplant(s)
• 1 zucchini
• 2 onions
• 2 tomatoes
• 5 tbsp oil
• 2 sprigs thyme, fresh
• 1 tbsp oregano, fresh, chopped
• 2 tbsp balsamic vinegar
• salt and pepper
• basil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

vegan

Dice the eggplant, sprinkle with salt, and let stand for 1 hour. Peel the potatoes and slice them very thinly (do not soak them in water or rinse them; the natural starch will bind them together during baking). Line a tart dish with parchment paper and line the bottom and sides with overlapping potato slices (as you would with pastry). Brush with 1 tablespoon of oil and bake at 220°C for about 20-25 minutes. Dice the peppers, zucchini, and tomatoes, and roughly chop the onion. Rinse the eggplant cubes and pat dry. Sauté the onion in oil, then add the diced vegetables, oregano, and thyme, and sauté for 5 minutes. Add the vinegar, salt, and pepper, and sauté for another 5 minutes. Pour into the tart dish and spread evenly. Bake at 220°C for about 15 minutes. Serve lukewarm, garnished with fresh basil leaves.