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Suzanne Crozier – Ratatouille Vlegsel

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Suzanne Crozier –

Ratatouille Vlegsel

Suzanne Crozier – Ratatouille Vlegsel


30 Min


8 Persone



80ml B-well olive oil

2 large onions, sliced

4 Cloves of garlic, mashed

3 Baby marrows, sliced

1 Large red or green

pepper, cut into small pieces (seeds removed)

1 large Aubergine/Eggplant

3 Medium tomatoes –peeled, seeded  and chopped

5ml Salt

1 Bay leaf

10ml Fresh basil, finely chopped, or 5ml dried basil

60ml Finely chopped Parsley

400 g (1 roll) Puff Pastry

250 ml Mozzarella cheese 

Place oven on 200


  • Heat half the B-well olive oil in a large saucepan and sauté the onion.
  • Add garlic, baby marrows and peppers and sauté for a few minutes.
  • Cut the aubergine lengthwise and then into piece of 25mm.
  • Place the sautéed vegetables and the aubergine in a large casserole.  Sprinkle with theremaining B-well olive oil.
  • Peel the tomatoes, cut into cubes and add to the rest of the ingredients.
  • Season with basil and salt.
  • Simmer covered saucepan for 35 – 40 minutes.  Remove the lid and cook for a further 10 minutes to reduce the liquid.
  • Unroll the puff pastry and score lengthwise in 3rds.
  • Cut the outside strips in 45° smaller strips on both outside pieces.
  • Place mozzarella cheese in middle piece with ratatouille and more cheese on top.
  • Braid pieces of dough criss-cross over filling.
  • Brush with milk and bake for about 20 minutes until golden brown.

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