Cheese Ratatouille
This dish originates from the South of France. This screams summer and is wonderful. Adding the cheese increased the comfort factor of this dish. You want a stringy cheese that does not melt too quick and has enough flavor.
This dish originates from the South of France. This screams summer and is wonderful. Adding the cheese increased the comfort factor of this dish. You want a stringy cheese that does not melt too quick and has enough flavor.
≈ 595 kcal · 22 g protein · 28 g carbs · 45 g fat — AI estimate per serving
Ingredients
Method
- 1
Sprinkle a litte salt on them and leave for 10 minutes. Grill and cook the aubergine until brown on both sides. Set aside and do the same of the courgette
- 2
Fry the onion add the garlic, honey and vinegar, add the chopped tomatoes and dried basil thymian sprigs
- 3
Cook for 45 minutes, remove the thymian sprigs. Add the cheese gently stir in. Wait 5 minutes on medium heat and stir in the fresh basil.
- 4
Serve with potatoes, quinoa, rice, a nice lamb chop. Keep it for a day and it will even taste better
