Zutaten für Baked Ratatouille
- 2 tablespoons olive oil
- 2 cloves minced garlic
- 1 medium eggplant (about 1 pound)
- 1 green bell pepper
- 28 ounces canned crushed tomatoes
- 1 medium onion
- 2 medium zucchini
- 1/4 cup fresh basil
- 1 tablespoon red wine vinegar
- Feta Cheese
- salt to taste
- black pepper to taste
- 1/2 cup grated Parmesan cheese (optional)
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Zubereitung von Baked Ratatouille
- Preheat oven to 350°F (175°C).
- Heat 2 tablespoons of olive oil in a large, heavy-bottomed Dutch oven over medium heat.
- Add 2 cloves of minced garlic and sauté for 1 minute until fragrant.
- Add 1 medium eggplant (about 1 pound), diced; 1 green bell pepper, diced; 28 ounces canned crushed tomatoes; 1 medium onion, chopped; 2 medium zucchini, diced; and 1/4 cup fresh basil, chopped.
- Sauté for 5 minutes, stirring occasionally, until vegetables begin to soften.
- Cover the Dutch oven and simmer for 25 minutes, or until the vegetables are tender, stirring occasionally.
- Uncover the pot and simmer for 10 minutes, or until the sauce has thickened slightly, stirring occasionally.
- Stir in 1 tablespoon of red wine vinegar.
- Season generously with salt and freshly ground black pepper to taste.
- Pour the ratatouille into a 9-inch pie dish.
- Sprinkle with 1/2 cup of grated Parmesan cheese (optional).
- Bake for 20 minutes, or until heated through and bubbly. Serve hot and enjoy!
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
51g
Fat
10g
Carbs
9g
