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Ratatouille

  • Duration: 40 min
  • Amount: 6 People

Ingredients

  • 2 Aubergines
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     - Aubergine Kg
    1 un = 0.38kg1,52 / un3,99 / kg
  • 2 Courgettes
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     - Green Courgette Kg
    1 un = 0.5kg1,75 / un3,49 / kg
  • 2 Onions
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     - Onion Kg
    1 un = 0.25kg0,38 / un1,49 / kg
  • 3 Tomatoes
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     - Vine Tomato Kg
    1 un = 0.135kg0,50 / un3,69 / kg
  • 1 Green pepper
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     - Green Pepper Kg
    1 un = 0.2kg0,70 / un3,49 / kg
  • 1 Red pepper
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     - Red Pepper Kg
    1 un = 0.25kg1,00 / un3,99 / kg
  • 1 Yellow pepper
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     - Yellow Pepper Kg
    1 un = 0.2kg1,60 / un7,99 / kg
  • Polpa de tomate
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     - Compal Tomato Puree 500g
    1 un = 0.5kg1,15 / un2,30 / kg
  • Rosemary
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     - Margão Rosemary 15g
    1 un = 0.015kg1,49 / un99,33 / kg
  • Basil
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     - Margão Basil 6g
    1 un = 0.006kg0,89 / un148,33 / kg
  • Olive oil
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     - Oliveira da Serra Organic Olive Oil 500 ml
    1 un = 0.5l5,99 / un11,98 / l
  • Salt
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     - Saldomar Salt Kg
    1 un = 1kg0,49 / un0,49 / kg

Method

Thinly slice all the vegetables.

Cover the bottom of a baking tin with tomato pulp and sprinkle with chopped basil. Arrange the slices alternating the vegetables.

Add salt and rosemary to taste on top. Drizzle with a little olive oil and cover with foil.


Bake for 30 minutes at 180°C to 200°C.