Ratatouille au gratin with feta

Ingredients

4 servings

• 1 zucchini
• 1 eggplant
• 1 MAGGI® Mediterranean Bouillon cube
• 1 red bell pepper
• 300 ml tomato purée
• 80 g feta cheese
• 50 g pine nuts
• 1 tablespoon olive oil

Steps

1. 1

   Dice the vegetables into 1 cm cubes.

2. 2

   Cook the vegetables with the oil for 10 minutes. Add 200 ml of water, the tomato purée, and the bouillon cube, and continue cooking for 3 minutes.

3. 3

   Pour into 4 individual baking dishes and add the crumbled feta and toasted pine nuts. You can broil for 5 minutes under the oven grill.