Ratatouille with Mozzarella

⏳ Time

1 hour 10 minutes

🥕 Ingredients

🍽️ Servings

Description

It's very important! Adjust the quantity of tomatoes, eggplants, zucchinis, and squash according to your preferences, the size of your baking dish, and the size of the vegetables themselves. The recipe provides an average quantity. For more recipes and photos, visit http://cutiekates.blogspot.com.

Ingredients

Tomatoes - 4 pieces
Eggplants - 2 pieces
Courgette - 1 piece
Courgette - 2 pieces
Sweet Pepper - 1 piece
Melted Cheese - 8.8 oz
Onion - ½ pieces
Garlic - 1 clove
Olive Oil - to taste
Passata Tomato Sauce - 1 tablespoon
Parsley - to taste

Step by Step guide

Step 1

For the sauce, sauté the onion in olive oil until golden brown. Peel one tomato (make a cross-shaped incision on the bottom and drop it into boiling water for 10 seconds). Dice the tomato and bell pepper into small cubes. Add them to the skillet with the onion. Also, add a tablespoon of tomato paste and squeeze in a clove of garlic. Season with salt and pepper to taste. Stir constantly with a wooden spoon. When this vegetable mixture starts bubbling and turns into a paste, confidently remove it from the heat and pour it over the baking dish where the ratatouille will be cooked. There's no need to grease it with additional oil!

Step 2

Slice the eggplants, zucchini, tomatoes, and mozzarella into thin rounds, and arrange them beautifully in alternating layers in a baking dish. I had a little more mozzarella than needed, so I finely chopped the remaining part and sprinkled it on top of the ratatouille.

Step 3

Place our delicious dish in the oven for 40 to 50 minutes. When you feel it's ready, don't rush to take the ratatouille out of the oven. Garnish the dish with a few sprigs of parsley and let the ratatouille sit for another 5 minutes in the turned-off oven.