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🍽️ Vegan Ratatouille Bake

187 kcal · 30 min · 4 servings

Ingredients

• yellow onions 1 pc.
• garlic cloves 1 pc.
• rosemary, fresh 5 g
• thyme, fresh 5 g
• oil 2 tbsp
• tomatoes, chopped 400 g
• salt pinch
• pepper, black ground pinch
• sugar 1 tsp
• eggplants 2 pc.
• vine tomatoes 4 pc.
• zucchini 2 pc.
• basil, fresh 10 g

Instructions

1. 1. Halve the onion and remove the skin.
2. 2. Finely chop the onion.
3. 3. Peel the garlic.
4. 4. Finely chop the garlic.
5. 5. Wash the rosemary and thyme.
6. 6. Shake the herbs dry.
7. 7. Strip the leaves from the rosemary and thyme stems.
8. 8. Roughly chop the herbs.
9. 9. Heat two tablespoons of olive oil in a pot over medium heat.
10. 10. Add the chopped onion and garlic to the pot.
11. 11. Sauté the vegetables for about three minutes.
12. 12. Add the chopped tomatoes to the pot.
13. 13. Add the chopped herbs to the pot.
14. 14. Bring the mixture to a boil.
15. 15. Season the sauce with salt.
16. 16. Season the sauce with pepper.
17. 17. Season the sauce with sugar.
18. 18. Preheat the oven to 180 degrees Celsius with top and bottom heat.
19. 19. Wash the eggplants.
20. 20. Remove the ends of the eggplants.
21. 21. Slice the eggplants into thin rounds.
22. 22. Wash the tomatoes.
23. 23. Slice the tomatoes.
24. 24. Wash the zucchini.
25. 25. Remove the ends of the zucchini.
26. 26. Slice the zucchini.
27. 27. Pour the tomato sauce into a baking dish.
28. 28. Arrange the vegetables in a fan shape, alternating types, on top of the sauce.
29. 29. Season the vegetables with salt.
30. 30. Bake the casserole in the oven for about 45 minutes.
31. 31. Wash the basil.
32. 32. Shake the basil dry.
33. 33. Pluck the basil leaves off the stems.
34. 34. Sprinkle the finished casserole with the basil leaves.
35. 35. Serve the casserole.

Nutrition per serving

• kcal: 187
• Protein: 4 g · Fett/Fat: 12 g · Carbs: 19 g