Ratatouille

Ingre­di­ents for 4 ser­vings:

• 1 lar­ge green zucchini
• 1 lar­ge yel­low zucchini 
• 1 egg­plant
• 1 red pepper
• 740g Qui­noa, coo­ked (optio­nal), (250 g raw)

For the toma­to sauce: 

• 4 toma­toes, rough­ly diced
• 1 oni­on, rough­ly diced
• 4 gar­lic cloves, minced
• 2 tbsp Toma­to pas­te 
• ½ tsp sea-salt
• ½ tsp dried basil
• ½ tsp Poul­try seasoning
• ¹⁄8 tsp Cur­ry powder

Pre­pa­ra­ti­on:

Pre­heat the oven to 190°C.

Cut the two zuc­chi­ni, the egg­plant and the red pep­per into thin, round sli­ces. Put aside.

To make the toma­to sau­ce, com­bi­ne all ingre­di­ents in a sau­ce­pan over high heat and cook, stir­ring fre­quent­ly, until the toma­to juice beg­ins to ooze, 2 to 3 minu­tes. Redu­ce heat and sim­mer, stir­ring occa­sio­nal­ly, until toma­toes break down, 15 to 20 minutes. 

Puree with a hand blen­der until a chun­ky sau­ce forms. Alter­na­tively, this step can also be car­ri­ed out with a stand mixer by using the pul­se but­ton to puree. Lea­ve an ope­ning at the top so the steam can escape.

Now spread a lay­er of toma­to sau­ce on the bot­tom of a bak­ing dish. Lay­er the green and yel­low zuc­chi­ni, egg­plant and red pep­per pie­ces in any pat­tern you like. Cover the bak­ing dish with parch­ment paper and place in the oven for 45 to 60 minu­tes, until the vege­ta­bles are coo­ked through. To ser­ve, ser­ve with the remai­ning toma­to sau­ce, pos­si­bly on a bed of quinoa.

Bon appe­tit!

source

Pho­tos: Maar­ja Urb