Vegan

Baked Aubergine Ratatouille

Vegan
Vegetarian
Portions2 peopleChangeTiming 55 minsView
Ingredients10 IngredientsViewSwitzerland8 % localView
  • 250  grams aubergines
    Foreign ingredient
    This ingredient is currently available from foreign production
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  • 250  grams courgettes
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  • 1  teaspoon dried rosemary
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
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  • 1  teaspoon dried thyme
    Swiss ingredient in season
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  • 1  clove fresh garlic
    Foreign ingredient
    This ingredient is currently available from foreign production
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  • 0.5  fresh onion
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  • 5  fresh tomatoes
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    Storage tip

    The ideal storage temperature for tomatoes is 12 to 16 degrees Celsius. When they are stored in the fridge, the cold temperatures stop the ripening process. This is great to keep ripe tomatoes a bit longer but has some impact on the taste. If you have unripe tomatoes, store them in a warm place with direct sunlight to ripen them.

  • 0.5  pepper
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  • 2.5  tablespoons sunflower oil
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  • 1  tablespoon tomato paste
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Click on an ingredient to learn more about it. A red Swiss flag indicates that the locally-produced ingredient is currently in season. Learn more about our display of local ingredients

Peel and cut 0.5 fresh onion into chunks of around 3 cm
Peel 1 clove fresh garlic and chop them into small pieces
Wash 0.5 pepper and cut it into pieces of around 4 cm
Wash 2 fresh tomatoes, peel them and cut them into quarters
Add 2 tablespoons sunflower oil to a medium-sized frying pan and heat up over medium heat until the oil is hot
Add the onion and garlic to the frying pan and fry them for 3 minutes while stirring occasionally
Add the pepper and the tomatoes to the frying pan, stir well and fry the vegetables for 5 minutes over medium heat
Add the cooked vegetables and 1 tablespoon tomato paste into a blender and blend everything until the sauce is smooth
Transfer the sauce back into the frying pan, add 1 teaspoon dried rosemary and 1 teaspoon dried thyme and simmer the sauce for about 5 minutes on medium heat
Preheat the oven to 180 degrees Celsius
Wash 250 grams aubergines, 250 grams courgettes and tomato paste and cut them into wheels of 0.5 cm thickness
Grease a baking dish with 0.5 tablespoon sunflower oil and distribute around 4 tablespoons of the tomato sauce on the bottom of the baking dish
Arrange the slices of aubergine, courgette and tomato in alternating order in the baking dish and top the ratatouille with the remaining tomato sauce
Bake the aubergine ratatouille in the pre-heated oven at 180 degrees Celsius for 20 minutes
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Baked Aubergine Ratatouille

Vegan Recipes

Round baking form with baked aubergine, courgette and tomato slices arranged in concentric circles and topped with tomato sauce
Timing 55 mins
Portions2 people
Ingredients10 Ingredients

Ingredients

  • 250  grams aubergines
  • 250  grams courgettes
  • 1  teaspoon dried rosemary
  • 1  teaspoon dried thyme
  • 1  clove fresh garlic
  • 0.5  fresh onion
  • 5  fresh tomatoes
  • 0.5  pepper
  • 2.5  tablespoons sunflower oil
  • 1  tablespoon tomato paste

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Tools

  • 1 medium-sized frying pan
  • 1 blender
  • 1 oven
  • 1 cutting board
  • 1 knife
  • 1 baking dish

Baked Aubergine Ratatouille

Vegan Recipes

Instructions

Peel and cut 0.5 fresh onion into chunks of around 3 cm
Peel 1 clove fresh garlic and chop them into small pieces
Wash 0.5 pepper and cut it into pieces of around 4 cm
Wash 2 fresh tomatoes, peel them and cut them into quarters
Add 2 tablespoons sunflower oil to a medium-sized frying pan and heat up over medium heat until the oil is hot
Add the onion and garlic to the frying pan and fry them for 3 minutes while stirring occasionally
Add the pepper and the tomatoes to the frying pan, stir well and fry the vegetables for 5 minutes over medium heat
Add the cooked vegetables and 1 tablespoon tomato paste into a blender and blend everything until the sauce is smooth
Transfer the sauce back into the frying pan, add 1 teaspoon dried rosemary and 1 teaspoon dried thyme and simmer the sauce for about 5 minutes on medium heat
Preheat the oven to 180 degrees Celsius
Wash 250 grams aubergines, 250 grams courgettes and tomato paste and cut them into wheels of 0.5 cm thickness
Grease a baking dish with 0.5 tablespoon sunflower oil and distribute around 4 tablespoons of the tomato sauce on the bottom of the baking dish
Arrange the slices of aubergine, courgette and tomato in alternating order in the baking dish and top the ratatouille with the remaining tomato sauce
Bake the aubergine ratatouille in the pre-heated oven at 180 degrees Celsius for 20 minutes