Ratatouille out of the oven

Name: Ratatouille out of the oven
Cook time: 25 min
Total time: 55 min
Yield: 4
Cuisine: French
Ingredients: 1 eggplant; 1 zucchini; 1 onion; 1 tomato; 1 yellow bell pepper; 1 el fresh thyme; 2 el balsamic vinegar; 3 el traditional olive oil; 250 g wholemeal spaghetti; 15 g fresh basil; 1 toe garlic; 150 g chilled hüttenkäse cheese

Pasta with oven-roasted vegetables, hüttenkäse and fresh basil.

Ingredients

Kitchen Stuff

1 baking dish (30 x 40 cm)

Directions

Preheat the oven to 225 ºC.
Cut the aubergine and zucchini into half slices.
Cut the onion and the tomato into pieces. Cut the pepper into strips.
Ris the leaves of the sprigs of thyme. Spoon the vegetables in the baking dish with the balsamic vinegar, thyme leaves and pepper.
Drip the oil over it. Bake the dish in the middle of the oven for about 30 minutes until done. Spoon halfway.
Meanwhile, cook the pasta according to the instructions on the packaging.
Cut the basil into strips and the garlic into thin slices.
Season the cottage cheese with half of the basil and (freshly ground) pepper.
Heat the oil in a frying pan with non-stick coating and brown the garlic.
Let the pasta drain and scoop the garlic with the oil through it.
Serve the pasta with the roasted vegetables, a scoop of hüttenkäse and the basil.