Ratatouille is a Mediterranean vegetable dish cooked in the oven. This dish is full of fresh vegetables and there are several variations depending on your taste. We have prepared one of them for you!

Ingredients:
1-2 tbsp olive oil (+ more for drizzling)
1 onion diced
3 garlic cloves chopped
500g of tomato passata
1 tablespoon tomato paste
1 tablespoon Italian herbs (e.g. basil, oregano, thyme)
1 zucchini
1 eggplant
3 tomatoes
Vegan mozzarella or vegan grated cheese or both
For garnish (optional)
Vegan Parmesan
basil

Preparation:
Preheat the oven to 200°C top and bottom heat.
Heat the olive oil in a large skillet and sauté the onions for 2-3 minutes until translucent. Then add the garlic and fry for another minute.
Now add the tomato paste and the crushed tomatoes. Season with salt, pepper and herbs and simmer for 5 minutes.
In the meantime, cut the courgettes, aubergines and tomatoes into 2-3 mm thin slices using the V6 ExclusiveLine .
Pour the tomato sauce into a 24 cm round casserole dish (or leave it in the pan if it is ovenproof) and arrange the vegetables alternately on top. Season with salt, pepper and herbs. Spread the vegan mini mozzarella balls and the grated cheese on top and drizzle some olive oil over them.
Cover the mold and bake in the preheated oven for about 30 minutes. Cover and bake for a further 15 minutes, until the vegetables are cooked through and lightly browned.
Garnish the ratatouille with vegan parmesan, thyme and basil and enjoy!
Preheat the oven to 150°. Mix the cheese with the sugar, vanilla sugar and vanilla extract, then add the egg and continue mixing until it becomes a homogeneous mass.