This dish was found on a forum called Ratatouille is the tastiest. To be honest, I don’t know what ratatouille should be like, somehow I didn’t have to try it. But this vegetable dish turned out to be very juicy, fragrant and low-calorie. And so let’s get started?

Compound:

2 small zucchini
2 eggplant
1 large onion
4 tomatoes
1 red bell pepper
200g lightly salted cheese (like Parisian cow)
2 garlic cloves
2 tbsp vegetable oil
parsley
Cooking

1. Eggplant, zucchini and 2 tomatoes cut into circles 0.5 cm thick (maybe a little thicker), cheese slices as thin as possible

2. Lubricate the non-stick baking sheet with 1 tbsp. vegetable oil. We put vertically alternating eggplants, zucchini, tomatoes and cheese (it looks beautiful, but after cooking this beauty falls apart)

3. Prepare the sauce: dice the onion, the remaining tomatoes, bell pepper, chop the garlic and briefly simmer it all for 1 tbsp. vegetable oil. When the flavors are blended, transfer to an immersion blender jug ​​and blend (optional, can be left in chunks)

4. Pour sauce over our vegetables in circles

Ratatouille
5. Cover with foil and bake in the oven at 180 degrees for 30 minutes. Then remove the foil and bake for another 30 minutes without foil. This is the original recipe. I had too much liquid left, I had to mix all the beauty and I still evaporate the liquid for about 20 minutes without foil.

We get this yummy!

“Full layout by grams and calories”
Calories per 100g – 60kcal