Ratatouille topped with Parmesan cheese

Ingredients for 6 servings:

• 2 bell peppers, red and yellow
• 1 zucchini
• 1 eggplant(s)
• 2 carrots
• 3 garlic cloves
• 500 ml tomato puree
• 1 vegetable onion(s)
• 125 ml chicken broth
• 100 g Parmesan, grated
• 100 ml olive oil
• 2 large tomatoes

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Starter, side dish – for Silvie

Finely chop the onions and garlic and fry lightly in olive oil. Add the tomato puree and chicken stock. Season with pepper and salt if desired, and simmer for about 10 minutes until the sauce thickens again. Cut the vegetables, except the tomatoes, into strips or slices and fry each type in the oil for about 3-5 minutes each, then lightly season with salt and pepper. Note: The tomato sauce is already seasoned, so don’t oversalt. Layer everything in a baking dish. Finally, slice the tomatoes and arrange them on top, then pour the tomato sauce over the top. Bake in the oven at about 170°C for 30 minutes, sprinkling the Parmesan cheese over the top (after 15 minutes).