Time of preparation:
30 min + 30 min backing time

COOK & SERVE:
Shallow pot 24 cm | 1,2 l

For 4 servings:
1 medium sized courgette (approx. 200 g)
430 g large egg tomatoes
1 slim aubergine (approx. 430 g)
1 onion
1 garlic clove
4 tablespoons of olive oil
200 ml strained tomatoes
salt, pepper
1 teaspoon herbs of Provence
100 g feta

How to do it:

1. Wash the zucchini, tomatoes and aubergine and cut off the ends. Cut aubergine and courgette in 0.5 cm and the tomatoes in 1 cm thick slices. Dice slices that are too large or too small roughly. Peel and finely chop the onion and garlic.

2. Preheat the oven to 200 degrees Mix the oil with 1 teaspoon of salt, pepper and herbs, turn the aubergine and zucchini slices in it.

3. Put the strained tomatoes with onion, garlic and spices into the shallow COOK & SERVE pot, mix everything together and place vegetable slices in it like roof tiles. Crumble feta over it.

4. Bake the ratatouille for 25-30 minutes on the middle shelf of the preheated oven and serve directly.

Nutritional values per serving:
Calories: 233 kcal, Carbohydrates: 8 g, Protein: 8 g, Fat: 19 g, Dietary fibre: 4 g

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