For the ratatoulle filling

• 1 eggplant
• 1 red bell pepper
• 1 yellow pepper
• 2 shallots
• 1 garlic clove
• 200 ml strained tomatoes
• 10 g tomato paste
• 25 ml dry white wine
• Thyme and rosemary
• Salt, nutmeg and cayenne pepper to taste

For the ratatoulle filling

Cut eggplant, peppers, onion into small cubes
Finely chop garlic, thyme and rosemary
Heat olive oil in a pan and sauté onions and garlic until translucent.

Add eggplant, peppers and fry lightly
Then add tomato paste and roast lightly, then deglaze with white wine.

Mix in strained tomatoes, thyme and rosemary, season with salt, cayenne pepper and nutmeg
Let everything simmer for about 15 minutes until the vegetables are soft.

For the zucchini

Halve the zucchini lengthwise and carefully scoop out the flesh with a spoon. You can finely chop the flesh and add it to ratatouille and braise it together.

Salt the zucchini halves and place them in a Myromy roasting pan with a little olive oil. Then fill with the finished ratatouille. Sprinkle with grated Parmesan cheese.

Bake in the oven at 180°C for 40 minutes until the zucchini is soft and the cheese is golden brown.

Finally, sprinkle with finely chopped chives and serve. Enjoy!