Ratatouille All A Mozzarella Recipe
Ingredients
| Eggplant aubergine | 1 Large, sliced | |
| 3 courgettes (zucchini), sliced | ||
| 60 ml / 4 tbsp olive oil | ||
| Onion | 1 Large, sliced | |
| Garlic | 2 Clove (5gm), chopped | |
| 1 small red pepper, seeded and chopped | ||
| 1 small green pepper, seeded and chopped | ||
| 1 1/2 cups / 100 g / 4 oz mushrooms, sliced | ||
| 1 1/2 cups / 400 g / 14 oz canned tomatoes, mashed | ||
| Tomato Paste | 15 Milliliter | |
| 10 ml / 2 tsp fresh mixed herbs, chopped | ||
| Bay leaf | 1 | |
| Ground black pepper | 1 To taste | |
| 1 cup / 100 g / 4 oz mozzarella cheese, cubed | ||
| Salt | To Taste | |
Directions
Place aubergine (eggplant) and courgettes (zucchini) on a plate, sprinkle with salt and allow to stand for 30 minutes. Rinse in cold water and pat dry. Cut the aubergine (eggplant) into bite-sized pieces.
Pour the oil into a casserole and cook for 1 minute. Add onion and garlic and cook for 1 minute. Stir in peppers, aubergine (eggplant) and courgettes (zucchini) and cook for 5 minutes, stirring once.
Stir in remaining ingredients, cover and cook for 15 minutes, stirring twice. Stir in mozzarella. Cover and cook for 5 minutes until cheese has melted or brown under the grill (broiler) if preferred.
Pour the oil into a casserole and cook for 1 minute. Add onion and garlic and cook for 1 minute. Stir in peppers, aubergine (eggplant) and courgettes (zucchini) and cook for 5 minutes, stirring once.
Stir in remaining ingredients, cover and cook for 15 minutes, stirring twice. Stir in mozzarella. Cover and cook for 5 minutes until cheese has melted or brown under the grill (broiler) if preferred.
Chef
