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Ratatouille with eggplant, zucchini, potato and camembert
 
 
4 ServingsPTM50 min

Ratatouille with eggplant, zucchini, potato and camembert


French ratatouille of aubergine, zucchini, red onion, camembert, potato slices and herbs.

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Directions

  1. Preheat the oven to 200 ° C.
  2. Halve the aubergine in the length and cut into slices of ½ cm.
  3. Cut the zucchini into slices of ½ cm.
  4. Chop the onions and cut the camembert into thin slices.
  5. Divide the aubergine over the bottom of the oven dish.
  6. Divide the potato slices, zucchini and red onion in succession.
  7. Mix the passata with the herbs, pepper and salt and spread over the vegetables.
  8. Divide the slices of camembert over it. Bake in the oven for about 35 minutes.
  9. 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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