Ratatouille with minced meat and goat's cheese

Cut the aubergine, zucchini and peppers in thin slices lengthwise. Sprinkle them with a little salt and leave them for 20 minutes. Cut the tomatoes into pieces and chop the onion.

Preheat the oven grill. Dab the slices of eggplant, zucchini and paprika with kitchen paper dry. Brush them with oil and place them side by side on a baking tray. Place the baking sheet 15 cm under the grill in the oven and grill the vegetables for 5 minutes. Turn the slices and grill the other side for 5 minutes.

In the meantime, heat the oil in a frying pan and fry the minced meat. Add salt and pepper to taste during free-flowing baking. Add the pieces of onion and Provençal herbs and fry them. Stir the pieces of tomato through the mince and cook for another 2 minutes.

Divide the slices of grilled vegetables over 4 warm plates. Spoon the minced meat on top and crumble the goat cheese above it. Tasty with baguette.