Ratatouille casserole
- 500 g potatoes
- 2 medium-sized onions (approx. 80 g each)
- 1-2 Garlic cloves
- 1 TL (10 g) + 2 tbsp olive oil
- 1 pack (400 g) Tomato pulp in pieces
- 2 TL dried herbs de Provence
- 2 (approx. 350 g) small zucchini
- 1 (approx. 350 g) medium-sized aubergine
- 1 red, yellow and green peppers (approx. 200 g each)
- Salt
- Noble sweet -Paprika
- Sugar
- black pepper
- 1 pack (200 g) reduced-fat sheep's cheese (8% fat)
- Oregano
60 minutes
easy
- 1.
- Wash the potatoes and cook in boiling water for about 15 minutes. In the meantime, peel the onions and garlic. Finely dice the garlic. Heat 1 teaspoon of oil in a pan and sauté the garlic.
- 2.
- Deglaze with tomatoes, stir in herbs and let simmer for about 15 minutes. Wash, clean and slice the zucchini and aubergine. Quarter the peppers, clean, wash and cut into pieces.
- 3.
- Cut the onions into wedges. Heat 2 tablespoons of oil in a non-stick pan, fry the vegetables in it. Season with salt and paprika. Drain, rinse and peel potatoes. Season the tomato sauce with a pinch of sugar, salt and pepper.
- 4.
- Cut the potatoes into slices. Place the potato slices, vegetables and tomato sauce in an ovenproof baking dish. Drain the sheep's cheese and crumble into pieces. Scatter cheese over the casserole. Bake in a preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for about 25 minutes.
- 5.
- Remove and serve garnished with oregano.
1 person approx.:
- 300 kcal
- 1260 kJ
- 18 g protein
- 11 g fat
- 31 g carbohydrates
Leave A Comment