½ a red pepper and ½ a yellow pepper
2 cloves of garlic
2 sprigs rosemary
3 sprigs thyme
4 tbsp olive oil
1 bay leaf
100ml vegetable stock
1 tbsp tomato purée
1 Preheat the steam oven to 100°C and 100% humidity.
2 Cut the tomatoes crosswise, place them in the perforated steaming tray and steam in the steam oven for about 3-4 minutes. Then rinse in ice cold water, peel, remove the stalk and cut the flesh into pieces.
3 Wash the aubergine and one courgette and dice. Wash the peppers, remove the seeds and white inner skin. Dice. Peel and chop the onion and cloves of garlic. Wash the rosemary and thyme, shake dry, pluck off the needles or leaves and chop finely.
4 Increase the steam oven temperature to 160°C and reduce the humidity setting to 60%.
5 Sauté the diced vegetables in a saucepan in hot olive oil while stirring continuously. Add the onion and garlic. Briefly sauté with the other vegetables. Add the herbs and bay leaf.
6 Stir in the vegetable stock and tomato purée and bring to the boil. Simmer the ratatouille for about 5 minutes. Then remove the bay leaf and season with salt and pepper.
7 Wash the remaining courgettes, cut them in half lengthways and then crossways and cut out and discard any fluffy middle bits. Dice the mozzarella cheese. Lightly salt the courgettes, pour the ratatouille into the courgettes and spread the mozzarella on top.
8 Place the courgettes into the perforated steaming tray and steam in the steam oven for approx. 15 minutes. Switch the setting to surface grill with circulating air, increase the temperature to 200°C and grill the courgettes for approx. 2-5 minutes, depending on how brown you want them.