Saffron-scented Ratatouille
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.
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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