Cauliflower casserole with ratatouille

Cut zucchini, eggplant, sweet pepper, and onion into centimeter cubes.

Pour olive oil into a hot skillet. Fry the eggplant and zucchini in turn until golden brown - for three to four minutes. Drain the cooked vegetables in a sieve, then place them on a towel to absorb excess oil.

Reduce the heat and add onion and pepper to the pan, add sugar and salt. Also add chopped garlic, thyme leaves, cumin, curry, and white pepper, and simmer for five minutes. Remove from heat, set aside for a minute, covered.

Add zucchini and eggplant to the pan and stir on the heat for a minute or two. It should be ready when the pepper is soft. At the end, add another minced garlic clove and chopped basil.

Boil the cauliflower florets in a large amount of salted water for ten minutes. Transfer the cooked cauliflower to ice water. Blend the cauliflower into a puree.

Add an egg, yolks, cream, and truffle oil to the puree, and whisk until smooth.

Grease the long cake pan with butter. Line it with a three-layer strip of foil, allowing it to hang over the edges: this will make it easier to remove the casserole. Also grease the foil with butter.

Layer the ratatouille evenly in a dish, then carefully pour the cauliflower puree on top. Bake at 100 degrees for forty minutes.

Cool the finished casserole and serve it on the table - you can divide it into portions directly on the dish.