Classic Ratatouille

1. 1 Aubergine≈ $4.33 pro kg 150 g
2. 2 Zucchini≈ $3.00 pro kg 150 g
3. 3 Tomaten≈ $4.67 pro kg 150 g
4. 4 Paprika≈ $6.00 pro kg 80 g
5. 5 Zwiebeln≈ $1.60 pro kg 40 g
6. 6 Knoblauch≈ $10.00 pro kg 5 g
7. 7 Olivenöl 15 ml
8. 8 Salz 2 g
9. 9 Schwarzer Pfeffer, gemahlen 1 g
10. 10 Basilikum, frischPackung 30 g ≈ $2.50 5 g

Grau sind Vorräte, die meist da sind: Salz, Öl, Gewürze. Sie zählen nicht zum Portionspreis.

Zubereitung

1. Preheat oven to 350°F (180°C). Slice eggplant, zucchini², and 100g tomatoes³ into ⅛-inch (5mm) thick rounds.

2. Cube the remaining tomatoes³ and bell peppers, dice the onion, and mince the garlic.

3. Sauté the onion and bell peppers in half the oil for 5 minutes. Add garlic, tomatoes³, salt, and simmer 8 minutes until thickened into a sauce.

4. Spread the sauce in a baking dish.

5. Arrange the sliced vegetables in overlapping layers—eggplant, zucchini², and tomato³—over the sauce. Drizzle with remaining oil, salt, and pepper.

6. Cover with foil and bake 40 minutes. Remove foil and bake 15 more minutes until vegetables soften.

7. Sprinkle with chopped basil¹⁰ and serve.