Recipe for ratatouille gratin with ricotta cheese
Ingredients · Servings 4
- 2 small courgettes
- 1 petite aubergine
- 2 tomatoes
- 1 shallot
- 1 clove of garlic
- A few sprigs of thyme
- basil
- 400 g of bush
- 15 cl of milk
- 3 eggs
- parmesan
- salt and pepper
Method · 35 min
- Dice the tomatoes and set aside, also dice the courgettes and cook them in boiling water for 15 minutes.
- Cut the eggplant into small cubes and sauté in a pan with the shallot, garlic and a tablespoon of olive oil.
- After 15 minutes of cooking, add the tomatoes, courgettes and thyme and cook until the water has evaporated.
- Place the mixture in an ovenproof dish.
- Beat the eggs with the milk and ricotta cheese, add the chopped basil, salt and pepper.
- Add to the vegetables and mix, sprinkle with parmesan and bake for 25 minutes at 200°.
