Ratatouille with a Crispy Crust

Directions

1. 1

   Step 1

   

   Wash the vegetables. Remove the stem and seeds from the bell pepper. Peel the onion and garlic. Prepare a frying pan, baking dish, parchment paper, and an immersion blender.

2. 2

   Step 2

   

   Chop the onion for the sauce, dice the bell pepper into small cubes. Press the garlic through a garlic press.

3. 3

   Step 3

   

   Place the onion in a frying pan with heated vegetable oil and sauté until translucent. This will take 2–3 minutes.

4. 4

   Step 4

   

   Add the bell pepper to the onion. Sauté the vegetables together for another 5 minutes until the pepper softens. Add the minced garlic and continue frying for another 2–3 minutes.

5. 5

   Step 5

   

   Add dried herbs, salt, pepper, and passata. Stir and heat the mixture for another 30 seconds. Remove from the stove.

   TipIt's not necessary to achieve a uniform puree; you can keep small pieces of vegetables in the mixture.

6. 6

   Step 6

   

   Slice the zucchini, eggplant, and tomatoes into rounds. Try to make them approximately the same thickness. Slice the onion into thin half-rings.

7. 7

   Step 7

   

   Line the baking dish with parchment paper and pour the sauce into it. Stack one slice of each sliced vegetable on top of each other. Place a few onion half-rings on top. Place the resulting construction into the baking dish, pressing the edge into the sauce. Repeat with all ingredients so that the vegetables fill the entire dish.

8. 8

   Step 8

   

   Preheat the oven to 180 °C. Drizzle the ingredients in the dish with vegetable oil. Sprinkle with salt and pepper. Crush the breadcrumbs into crumbs, sprinkle them over the mixture, and bake for 90 minutes.

9. 9

   Step 9

   

   Cut the ratatouille into portions and serve hot.