John Myers
Ratatouille with Sheep Cheese
The perfect ratatouille with sheep cheese recipe with a picture and simple step-by-step instructions.
- 450 g Jacket potatoes, peel and quarter
- 1 Eggplant, cut into large cubes
- 1 Solo garlic, chopped
- 1 Chopped onion
- 1 Roughly dice the red pepper
- 1 Roughly dice the paprika yellow
- 1 Sliced zucchini
- 3 Branches Fresh oregano, wash, shake dry
- 1 Can Pizza tomatoes
- 250 ml Cream / cooking cream
- 1 tbsp Strength
- Salt
- White milled pepper
- 3 tbsp Olive oil
- 200 g Sheep cheese crumbs
- 0,5 bunch Basil
- Sprinkle the eggplant cubes with salt and let it stand a little.
- Heat the olive oil in a pan. Fry the aubergine cubes in it. Turn every now and then, add diced paprika, zucchini slices, garlic and onion and fry for about 5 minutes
- Preheat the oven to 180 ° C top and bottom heat, 160 ° C circulating air
- Pluck the oregano leaves from the stems, add to the vegetables, add the tomatoes, cream / cooking cream and bring to the boil.
- Mix the starch with 3 tablespoons of water, stir into the vegetables, bring to the boil, season with salt and pepper
- Add the potato quarters and mix in
- Put the whole mixture in a baking dish, sprinkle the sheep’s cheese crumbs over it and bake it in the preheated oven for 20-25 minutes
- Arrange on plates and sprinkle with basil leaves
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