Mediterranean vegetable ratatouille with mozzarella and basil



preparation time: 40 minutes
difficulty: easy

for 4 persons

  • 200 g bell pepper, red and yellow
  • 100 g eggplant
  • 100 g zucchini
  • 100 g onion
  • 1 garlic clove, finely chopped
  • 30 ml olive oil
  • 1/2 chili pepper, fresh and finely chopped
  • 100 ml tomato sauce
  • 4 Mozzarella Fior di Latte
  • 2 tablespoons basil leaves
  • 20 ml basil oil
  • salt
  • pepper


Clean and peel eggplant and bell pepper and slice in cubes.

Clean the zucchini and also cut into cubes.

Peel and finely cube onions and cook together with garlic in olive oil for about 15 minutes.

Add bell pepper, eggplant and zucchini and cook. Then season with salt and chili.

Cut the mozzarella into slices.

Arrange the vegetables with the tomato sauce on a plate and top with the mozzarella slices. Serve with basil, basil oil, salt and pepper.

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