Ratatouilleterine

Name: ratatouilleterine
Cook time: 45 min
Total time: 95 min
Yield: 8
Ingredients: 2 bags bunch onion a 3 pieces; 6 el olive oil; 2 courgettes in long thin slices; 1 eggplant in long thin slices; 1 yellow bell pepper in long strips; 3 vine tomatoes in slices; 1 tray basil (15 g), only the leaves; 4 Eggs; 2 toes garlic finely chopped; 1 el Provencal herbs; 1 tl curry powder

A tasty recipe. The vegetarian side dish contains the following ingredients: spring onion (a 3 pieces), olive oil, courgettes (in long thin slices), aubergine (in long thin slices), yellow pepper (in long strips), tomatoes on the vine (in slices), basil (( 15 g), only the leaves), eggs, garlic (finely chopped), provençal herbs and curry powder.

Ingredients

Kitchen Stuff

aluminum foil, roasting pan, terrine or cake tin (approx. 1 1/2 liter)

Directions

Cover the shape with foil. Cut the spring onion into 4 cm pieces. Heat the oil in a frying pan and fry, in parts, the zucchini, eggplant, onion and paprika. Sprinkle with salt and pepper.
Preheat the oven to 180 ° C. Fill the form with 1/2 of the zucchini and eggplant, then the spring onions, peppers, tomatoes and basil and finally the rest of the zucchini and aubergine. Beat the eggs with garlic, herbs and curry. Pour over the vegetables. Put the mold in the roasting pan and pour boiling water until it is half in the water. Fry in approx. 50 min.
Let the tureen cool slightly and pour it on a plate. Remove the foil and cut the terrine into slices. Delicious with aioli.