RATATOUILLE
Ingredients
½ eggplant (50 g)
½ zucchini (60 g)
1 spring onion (75 g)
2 tomatoes (120g)
2 g dehydrated seaweed salad per person
Extra virgin olive oil
Provencal herbs
Salt
For the sauce:
1 tablespoon extra virgin olive oil
50 g onion
50 g tomato
50 g red bell bell pepper
Prepared by
Preheat the oven to 180ºC.
2. Wash all the vegetables and cut them into thin slices
3. To make the sauce: clean and wash the vegetables and cut them into julienne strips. Place the oil in a frying pan and cook the vegetables over medium heat until soft. Remove, mash very well and strain if there are lumps. 4. In a serving dish, place the sauce on the base and then: eggplant slice, zucchini slice, tomato slice and spring onion slice consecutively until the surface is covered. Sprinkle the seaweed and cook in the oven for 20 minutes.
Presentation
Place a little ratatouille on the plate and next to it a little sauce.
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