Baked Ratatouille with veal

Step by step recipe

1. Immerse the tomatoes in boiling water for roughly 30 seconds, drain and immerse them in cold water. Remove the skin. Cut the tomatoes in halves and remove the seeds.
2. Carefully wash the zucchini and cut it into thin round slices.
3. Wash the red sweet pepper in water then remove the stalk. Cut it in half so that you can remove the seeds and the fine white skin inside. Finally, cut it into fine slices then small ½-inch cubes.
4. Wash the eggplant well and cut into small ½-inch cubes.
5. Peel the onion and only keep the white part. Wash and cut into small pieces.
6. Put the garlic in the seasonning ball.
7. Place the tomato in the steamer basket.
8. Place the sweet pepper in the steamer basket.
9. Put the eggplant in the steamer basket.
10. Place the onion in the steamer basket.
11. Place the zucchini in the steamer basket.
12. Place the seasonning ball in the steamer basket.
13. Put water in tank 3 and start cooking.
14. Cut the veal into small pieces and cook in a non-stick frying pan, without fat.
15. Mix all the vegetables and the veal and put them in an oven dish, and bake in the oven for 20 mins at 340°F.
16. Lightly drizzle the vegetables with olive oil.