Ingredients
1 medium zucchini
1 small eggplant / melanzani
1 large red onion
1 yellow bell bell pepper
2 large tomatoes
40g tomato paste
4 small garlic cloves
2 tablespoons olive oil
salt, pepper
1/2 handful of coarsely chopped herbs (marjoram, oregano, basil, rosemary, ...)
3 tablespoons olive oil
1 scoop of mozzarella
Preparation:
1.) Preheat the oven to 200 degrees top and bottom heat.
2.) Mix the tomato paste with 2 tablespoons of olive oil. Press the garlic through a garlic press or chop it finely, stir it into the tomato paste and season with salt and pepper.
3.) Spread the mixture on the bottom of a baking dish.
4.) Slice all the vegetables and layer evenly in the baking dish. Sprinkle herbs and olive oil on top. Season with salt and pepper.
5.) Cover the baking dish with aluminum foil and bake the ratatouille in the oven for about 40 minutes.
6.) Cut the mozzarella into small pieces and then spread over the pre-baked ratatouille. Bake for about 10 more minutes without aluminum foil until the cheese is lightly browned.