Ratatouille oven stew

Name: ratatouille oven stew
Cook time: 30 min
Total time: 150 min
Yield: 6
Cuisine: French
Ingredients: 2 kg something crumbly potatoes; 2 toe garlic; 2 tl dried oregano; 6 el traditional olive oil; 4 chicken sausage; 1 zucchini; 1 eggplant; 2 red pointed pepper variation possible; 4 shallot; 6 Tasty vine tomato; 100 g Cheddar Tophat 48 grated

French dish with potatoes, garlic, oregano, chicken sauce, eggplant, zucchini, sweet pointed peppers, shallots, tomatoes and Cheddat Tophat.

Ingredients

Kitchen Stuff

2 baking tray
1 baking dish (25 x 35 cm)
1 puree tamper

Directions

Preheat the oven to 220 ºC.
Peel the potatoes, cut into pieces and spread them over a baking sheet covered with parchment paper.
Cut the garlic into slices.
Divide the garlic and oregano over the potatoes and drizzle with oil. Bake the potatoes in the oven for about 50 minutes.
Cut the chicken slices into 3 cm pieces.
Cut the zucchini and aubergine into half slices.
Cut the pointed peppers into long strips. Cut the shallots into pieces. Halve the tomatoes.
Divide the zucchini, eggplant, bell pepper, shallot and tomato over a 2nd baking sheet covered with parchment paper.
Place the chicken potatoes in between. Season with salt and pepper and drizzle with the rest of the oil.
Place the vegetables in the oven after about 25 minutes. Lower the temperature to 200 ° C and cook the vegetables and potatoes for about 25 minutes.
Remove the potatoes from the oven and place in the oven dish. Stamp very coarse with the puree rammer.
Scoop the vegetables and the meat through. Season with salt and pepper and sprinkle with the cheese. Put in the oven for about 10 minutes.