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Ratatouille with eggplant, zucchini, potato and camembert
French ratatouille of aubergine, zucchini, red onion, camembert, potato slices and herbs.
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Ingredients
Directions
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Preheat the oven to 200 ° C.
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Halve the aubergine in the length and cut into slices of ½ cm.
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Cut the zucchini into slices of ½ cm.
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Chop the onions and cut the camembert into thin slices.
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Divide the aubergine over the bottom of the oven dish.
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Divide the potato slices, zucchini and red onion in succession.
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Mix the passata with the herbs, pepper and salt and spread over the vegetables.
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Divide the slices of camembert over it. Bake in the oven for about 35 minutes.
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Slice the parsley, spread over the oven dish and serve.
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Nutrition
515Calories
Sodium35% DV840mg
Fat25% DV16g
Protein46% DV23g
Carbs21% DV64g
Fiber36% DV9g
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