Ratatouille
Classic ratatouille like in France – we have the simple original recipe for the Provencal stew with colorful summer vegetables and fragrant herbs!
INGREDIENTS
1 eggplant (approx. 400 g)
2 zucchini (approx. 250 g)
1 red pepper
1 yellow pepper
2 sprigs of rosemary
4 sprigs of thyme
1 sprig of lavender
1 teaspoon salt
2 red onions
3 cloves of garlic
5 tablespoons olive oil
2 tablespoons tomato paste (2x concentrated)
½ teaspoon sugar
1 can of chopped tomatoes (400 g)
1 pinch of salt
freshly ground pepper
PREPARATION
1. For the ratatouille, wash the eggplant, zucchini, peppers and herbs and let them drain. Pat the eggplant dry, clean and cut into 2 cm cubes. Mix with salt and leave to drain on kitchen paper for at least 10 minutes.
2. Clean the zucchini, remove the seeds from the peppers and cut both into 2 cm cubes. Tie the rosemary, thyme and lavender into a bunch with kitchen string.
3. Peel the onions and garlic, dice finely and sauté in a pan in 2 tablespoons of olive oil for 1-2 minutes over medium heat. Add the eggplant cubes to the pan and fry for another 2 minutes. Then add the zucchini and pepper cubes and fry everything together for another 2 minutes.
4. Add the tomato paste together with sugar and fry briefly. Stir in the chopped tomatoes, add the bouquet of herbs and let everything simmer with the lid closed for about 25 minutes. Stir occasionally.
5. As soon as the vegetables are cooked, remove the herbs and season the rataouille with salt, pepper, sugar and the remaining olive oil. Serve with fresh white bread, rice or polenta if desired. Enjoy your meal!
