Ratatouille with Potatoes and Cheese.

Ratatouille with Potatoes and Cheese

Ratatouille from summer vegetables with cheese can be served as an independent dish or garnish to meat.


● Eggplant 2 pcs.,
● Squash 2-3 pcs.,
● Tomatoes 3-4 pcs.,
● Potatoes 400g.,
● 2-3 cloves garlic,
● Greens (thyme, oregano or rosemary) to taste,
● Olive oil 40 ml.,
● Salt, pepper to taste,
● Grated cheese 100g.,
● Bread crumbs 50g.


1. Eggplant wash and cut into circles about 0.5 cm thick. Sprinkle with salt and leave for 20 minutes, then rinse with cold water.

2. Vegetables cut into the same circles as eggplant. In the same way cut the tomatoes and peeled potatoes.

3. Lubricate the form with oil and lay the vegetables vertically in layers. Salt and pepper.

4. Garlic, oregano and thyme finely chop, sprinkle with vegetables. Then, if desired, sprinkle everything with a mixture of breadcrumbs and grated cheese.

5. Bake ratatouille in the oven at 180 ° C until the vegetables are soft.

Bon Appetit!!!

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