Ratatouille All A Mozzarella
|Aubergine||1 Large, sliced (Eggplant)|
|Courgettes||3 , sliced (Zucchini)|
|Olive oil||60 Milliliter (4 Tablespoon)|
|Onion||1 Large, sliced|
|Garlic||2 Clove (10 gm), chopped|
|Red pepper||1 Small, seeded and chopped|
|Green pepper||1 Small, seeded and chopped|
|Mushrooms||4 Ounce, sliced (1 1/2 Cups / 100 Gram)|
|Canned tomatoes||14 Ounce, mashed (1 1/2 Cups / 400 Gram)|
|Tomato paste||15 Milliliter (1 Tablespoon, Paste)|
|Fresh mixed herbs||2 Teaspoon, chopped|
|Freshly ground black pepper||To Taste|
|Mozzarella cheese||4 Ounce, cubed (1 Cup / 100 Gram)|
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.