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Ratatouille My Way . Ingredients: 1 medium-sized eggplant 1 medium-sized zucch…

1 min read

Ratatouille My Way
๐Ÿ† 1 medium-sized eggplant
๐Ÿ† 1 medium-sized zucchini
๐Ÿ† 4 tomatoes
๐Ÿ† 250 gr minced meat
๐Ÿ† 1 mozzarella cheese ๐Ÿ† 2 tbsp sweet soy sauce
๐Ÿ† 1/2 bottle BIO Sugo Weizen Bolognese
๐Ÿ† Olive oil
๐Ÿ† Salt and pepper
๐Ÿ† Mixed Italian herbs

1. Thinly slice the tomatoes, eggplant and zucchini.
2. Place them in a baking tray in rows as shown on the picture.
3. Lightly pour olive oil over it and let oil seep down. Add some bolognese sauce on top and bake at 200C for 20-30 minutes.
4. In a pan, saute paprika until cooked then add the minced meat. Add the sweet soy sauce, salt, pepper, herbs and the rest of the bolognese sauce. Mix until the meat is thoroughly cooked.
5. Remove the vegetables from the oven and make sure they are well cooked. Sprinkle the mozzarella cheese on top, then add the cooked meat. Top it up with slices of Gouda cheese.
6. Bake for another 7 minutes or until cheese is melted.
7. Serve warm.
There will be a lot of watery sauce at the bottom of the pan (you can see some on the picture) because I didn’t drain the water out of the vegetables before use. We both like this excess “soup” as it adds to the flavor. If you like it more dry, you may want to sprinkle the vegetables with salt first and remove the drained water. As for the tomatoes, you may want to remove the middle watery part. Good luck!