Cheesy Ratatouille
- 8 tbsp olive oil
- 2 None onions, peeled and thinly sliced
- 2 cloves garlic, peeled and chopped
- 1/2 tsp chilli flakes
- 1 tbsp tomato puree
- 1 None aubergine (about 250g), thickly sliced
- 1 None yellow + 1 green courgette, thickly sliced
- 4 None tomatoes, thickly sliced
- 125 g buffalo mozzarella, torn into small pieces
- None None Fresh basil, for garnish
- None None Toasted baguette, to serve
- Preheat the oven to 400u0b0F. Heat 2 tbsp oil in a frying pan and saute the onions and garlic until translucent. Add the chili flakes and tomato paste and cook for 2-3 mins. Season then transfer to a 9 1/2 inch dutch oven.
- Pack the eggplant, zucchini and tomatoes in layers in the dutch oven, so the slices are almost vertical. Season then drizzle with 6 tbsp oil. Cover with foil and bake for 1 hour. Remove the foil, sprinkle with mozzarella then return to the oven for 15 mins. Garnish with basil and serve with toasted baguette.
olive oil, onions, garlic, chilli flakes, tomato, aubergine, green courgette, tomatoes, buffalo mozzarella, fresh basil, baguette
Taken from recipes-plus.com/api/v2.0/recipes/15974 (may not work)