Summary

Ingredients

• 1 small zucchini
• 1 small eggplant (s)
• 1 bell pepper (s), red or yellow
• 1 onion (s), red
• 1 clove garlic
• 200 g tomato (s), chunky (can)
• 2 tablespoon herbs, freshly chopped (rosemary, thyme, oregano)
• 1 tablespoon tomato paste
• 1 teaspoon sugar
• 1 dash balsamic vinegar
• 4 slices sheep`s cheese, approx. 100 g each
• 1 egg (s)
• some flour
• some breadcrumbs
• some oregano, seperated
• olive oil
• Salt and pepper, black
• possibly fresh basil
• Paprika powder, (rose paprika)

Print Recipe Pin Recipe

Instructions

1. Core the zucchini and cut into fine cubes. Finely dice the onion, bell pepper and aubergine as well. The cubes should all be about the same size, about 1 x 1 cm.
2. Heat some olive oil and fry the onion cubes in it and squeeze the garlic. Spread the sugar over it and let it caramelize briefly. Then add diced paprika, zucchini and aubergine. Add the tomato paste and toast briefly.
3. Deglaze the vegetables with a dash of balsamic vinegar and then add the tomatoes and the chopped herbs to the pot.
4. Let the whole thing simmer on a low flame for about 10 minutes.
5. In the meantime, stick the egg in a bowl and mix the breadcrumbs in another bowl with some dried oregano. Put some flour on a plate.
6. Roll the cheese in flour, then in the egg and finally in the breadcrumbs. Heat olive oil in a pan and slowly fry the cheese schnitzel on both sides over medium heat.
7. Season the ratatouille with salt, pepper and a pinch of rose paprika and distribute evenly on deep plates. Place the baked cheese on top and garnish with a little fresh basil if necessary.