Saffron-scented Ratatouille

5 3 ratings
Total time 70 mins
30 mins preparation time
40 mins cooking time

Lots of fresh ingredients deliver flavour and great visuals. Easy to make and just as delicious when served as a main course or a side dish.

Ingredients

4 portion(s)
1 
onion
2 
garlic cloves
4 tbsp
olive oil
2 tbsp
tomato purée
 ½ g
saffron
1 pinch
sugar
1 
lemon
2 
beefsteak tomatoes
2 
courgettes (yellow and green)
1 
aubergine
3 
basil sprigs
3 
rosemary sprigs
3 
thyme sprigs
1 pinch
freshly ground pepper
Nutritional facts (per portion): 661 kJ  /  157 kcal
10.2 g Fat
4.4 g Protein
10.8 g Carbohydrates

Preparation

Step 1

Preheat the oven to 200°C.

Step 2

Rinse and dry the courgettes, aubergines and tomatoes. Then cut them into thin, even slices and put them into separate bowls. 

Step 3

Rinse and dry the basil, rosemary and lemon. Pick the basil leaves and rosemary needles and chop finely. Grate the zest from the lemon. 

Step 4

Peel and chop the garlic and onions and sauté lightly together with 2 tbsp olive oil and most of the fresh herbs in a large pan. Then add the tomato paste, saffron, sugar and 1 tbsp Kikkoman soy sauce and sauté for a few minutes.

Step 5

Pour the mixture into a casserole dish and spread this well over the base of the dish. Now layer the aubergine, courgette and tomato slices alternately like roof tiles inside the dish.  

Step 6

Drizzle with 2 tbsp Kikkoman soy sauce and 2 tbsp olive oil, and season with pepper. 

Step 7

Cover the casserole dish with aluminium foil and bake in the oven for approx. 35-45 min.

Step 8

After baking, top with the remaining fresh herbs, lemon zest and  pepper. 

Recipe-ID: 1075

Recipe as PDF

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Preheat the oven to 200°C.

Rinse and dry the courgettes, aubergines and tomatoes. Then cut them into thin, even slices and put them into separate bowls. 

Rinse and dry the basil, rosemary and lemon. Pick the basil leaves and rosemary needles and chop finely. Grate the zest from the lemon. 

Peel and chop the garlic and onions and sauté lightly together with 2 tbsp olive oil and most of the fresh herbs in a large pan. Then add the tomato paste, saffron, sugar and 1 tbsp Kikkoman soy sauce and sauté for a few minutes.

Pour the mixture into a casserole dish and spread this well over the base of the dish. Now layer the aubergine, courgette and tomato slices alternately like roof tiles inside the dish.  

Drizzle with 2 tbsp Kikkoman soy sauce and 2 tbsp olive oil, and season with pepper. 

Cover the casserole dish with aluminium foil and bake in the oven for approx. 35-45 min.

After baking, top with the remaining fresh herbs, lemon zest and  pepper. 

Let us know what you think

Thank you for your feedback!

Click on the number of stars you want to give: the more the better!

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