Ratatouille with Tofu

Ingredients

• eggplant - 1 pc.
• zucchini - 1 pc.
• tomatoes - 7 pcs.
• bell pepper - 1 pc.
• red onion - 1 pc.
• Tofu cheese - 300 g
• garlic - 3 cloves
• greens - 1 bunch
• olive oil - 3 tbsp. l.
• salt, pepper - to taste
• sugar - 1.5 h. l.

Cooking

Step 1

First, make the sauce: make small cuts on 3 tomatoes and pour boiling water over them to remove the skin. Then we send it to a blender and bring it to a puree state. Next, we begin to simmer our sauce in a preheated pan until thickened, add sugar, salt and pepper, some finely chopped greens (cilantro and basil are best) and a clove of garlic. Simmer another 5 minutes.

Step 2

We cut the vegetables into thin circles no more than 5 mm thick. Cut the onion and bell pepper into rings. Cheese cut into cubes.

Step 3

We grease the form with our sauce and begin to lay vegetables and cheese in a circle, alternating and overlapping. At the end, salt and pepper, pour with olive oil and sprinkle with the remaining herbs and garlic. We tightly close our stew with foil and send it to the oven for 1.5 hours at 180 degrees. Remove the foil and hold for another 15 minutes.

Step 4

It is better to serve immediately to the table with tomato sauce (possible with lean Pesto sauce). Decorate with a basil leaf. Bon appetit!