Aleva Recipes
Ratatuille
Aleva Recipes
Sortirajte recepte
Ingredients
- 2 eggplants
- 6 tomatoes
- 2 green zucchinis
- 2 tablespoons of olive oil
- 1 onion, diced
- 2 teaspoons of Aleva garlic granules
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 packet of Aleva Tomato Sauce for Spaghetti
- 5-6 fresh basil leaves
- Salt and Aleva black pepper to taste
slow cooking
difficult
difficult
Ratatouille
- Cut the eggplant, tomato, and zucchini into 1mm-thick slices and set aside.
- Sauté the diced onion and peppers until they soften.
- Meanwhile, prepare the Aleva tomato sauce according to the instructions on the packet (pour 0.4 l of lukewarm water into a bowl, add the contents of the packet, and mix well).
- Combine the sauce with the sautéed onion and peppers, then add Aleva granulated garlic, Aleva pepper, and salt to taste.
- Stir over low heat until fully combined.
- Add basil, mix briefly, and pour into a 30 cm ovenproof dish.
- Arrange the sliced vegetables over the sauce in an alternating pattern (e.g., eggplant, tomato, zucchini) from the outer edge to the center.
- Cover the dish with foil and bake for 40 minutes. Uncover after 25 minutes and bake for another 15 minutes.
- If desired, sprinkle with grated cheese before serving.
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