French ratatouille with two kinds of cheese

French ratatouille with two kinds of cheese

4 tomatoes

2 eggplants

1 zucchini

2 courgettes

150 grams of cheese "Mozzarella" TM Shchedryk

50 g cheese "Adyghe" TM Shchedryk

½ onion bulbs

1 clove garlic

olive oil

½ cup of tomato paste

salt, pepper, Provencal herbs to taste.


For the sauce saute chopped onion in a pan with olive oil, add 2 chopped tomatoes without skin, about three minutes after add the tomato paste and crushed garlic. Add salt and pepper to taste, mix well. Pour into a baking dish part of the mixture. Slice very thinly into rings eggplant, zucchini, tomatoes, zucchini. Cheese cut into slices of the same thickness. Then lay out the products one by one as follows: eggplant, tomatoes, "Mozzarella", squash, zucchini, cheese "Adyghe", all pour sauce and sprinkle with dried Provencal herbs. Bake 40 min. at a temperature of 200 degrees.

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