Ratatouille

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

Aire caliente húmedo (160 °C)

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

Introducir los alimentos

Aire caliente húmedo 160 °C durante 45 Min.

When cooked, mix the ratatouille well with a spoon. Add the olive oil, stirring constantly.