Name: Ratatouille
Prep time: 40 min
Total time: 40 min
Yield: 2 Servings
Ingredients: 1 unit(s) Eggplant; 1 unit(s) Zucchini; 200 ml Tomato Passata; to taste Fresh Basil; to taste Salt and pepper; to taste Dried Oregano

Brazil

Eggplant

Zucchini

Tomato Passata

Fresh Basil

Salt and pepper

Dried Oregano

Ratatouille

Preaqueça o forno a 180 graus. Lave e seque a berinjela e a abobrinha. Fatie em fatias grossas (cerca de 1 cm) e disponha sobre uma superfície. Polvilhe sal, aguarde 10 minutos e seque as gotículas que se formarão com um papel toalha. 

Pre-heat the oven at 180 °. Wash and dry the eggplant and zucchini. Slice into thick slices (about 1 cm) and place on a surface. Sprinkle with salt, wait 10 minutes and dry the droplets that will form with a paper towel.

Tempere a passata de tomates com sal e pimenta e acrescente 1-2 colheres de sopa no fundo de uma travessa. Por cima intercale as fatias de berinjela e abobrinha, acrescentando um pouco da passata e do manjericão fresco também entre elas. 
Leve para assar por 40 minutos e sirva a seguir. 

Season the tomato passata with salt and pepper and add 1-2 tablespoons to the bottom of a serving dish. Intersperse the slices of eggplant and zucchini on top, adding a little of the passata and fresh basil also between them.
Bake for 40 minutes and then serve.

Ratatouille

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