Ratatouille

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Preparation

1 aubergine, about 400 g
2 courgettes
1 sweet pepper, red
1 sweet pepper, green
2 onions
2 tomatoes
2 cloves of garlic
5 g herbes de Provence
1 tin of peeled plum tomatoes, diced, about 400 g
Salt
Pepper
(Pre-)heat cooking space to 160°C with Hot air humid
Wash and dice the vegetables (keep them separate). Peel and dice the onions. Crush and peel the garlic.
Put the vegetables into the porcelain dish in the following order: aubergine, courgette, sweet pepper, onion, garlic and tomato. Top with the plum tomatoes, sprinkle over the herbes de Provence and season with salt and pepper. Put the porcelain dish on the wire shelf in the preheated cooking space. Cook.
100 ml olive oil, extra virgin
Put the food in
Hot air humid 160°C for 45 Mins
When cooked, mix the ratatouille well with a spoon. Add the olive oil, stirring constantly.

Tips

Ratatouille tastes even better the next day when reheated with «RegenerateOmatic humid»

  • Porcelain dish ⅔ GN, depth 65 mm
  • Wire shelf
Quantity Ingredient
2 sweet pepper
5 g herbes de Provence
100 ml olive oil
1 aubergine
2 onions
2 tomatoes
1 tin of peeled plum tomatoes
Pepper
Salt
2 courgettes
2 cloves of garlic

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