This Greek Ratatouille Has a High-Protein Secret!

De Dimitra's Dishes · 90 min

Ingredientes

Preparación

1. Preheat the oven to 425°F (220°C).
2. Heat the olive oil in a large skillet over medium heat. Cook the chopped onion until soft and lightly golden, about 8 minutes.
3. Stir in the garlic and cook for 30 seconds.
4. Add the ground beef and cook until browned, breaking it up with a spoon.
5. Stir in the tomato paste and cook for 2 minutes.
6. Add the crushed tomatoes, water, oregano, cinnamon, cloves, bay leaves, red pepper flakes, sugar if using, salt and black pepper. Simmer uncovered for 20-25 minutes, until thickened. Remove the bay leaves and stir in the parsley.
7. Meanwhile, slice the potatoes, zucchini, eggplant, peppers, onion and mushrooms very thinly with a mandoline or sharp knife.
8. Boil the potato slices in salted water for 3-4 minutes, until slightly tender. Drain well.
9. Spread the meat sauce evenly over the bottom of a 9x13-inch baking dish.
10. Arrange the vegetables in overlapping rows or circles over the sauce, alternating colours.
11. Mix the olive oil, rosemary, oregano, garlic, salt and black pepper, and brush generously over the vegetables.
12. Cover tightly with foil and bake for 45 minutes.
13. Remove the foil and sprinkle the shredded cheese evenly over the vegetables. Increase the oven to 450°F (230°C) and bake for 15-20 minutes, until the vegetables are tender, the cheese is golden and the sauce bubbles at the edges.
14. Take out of the oven, scatter with feta, parsley and basil, and rest for at least 15 minutes before serving.

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