Ratatouille

Ingredients

• 1 Medium eggplant, diced
• 2 Medium zucchini, diced
• 1 Red bell pepper, diced
• 1 Green bell pepper, diced
• 1 Medium onion, chopped
• 3 Garlic cloves, minced
• 800g Canned chopped tomatoes
• 2 EL Olive oil
• 1 TL Dried Herbs de Provence
• Frische Basilikumblätter Fresh basil leaves for garnish
• Salz und Pfeffer Salt and pepper

Instructions

1. Dice the eggplant and zucchini. Heat the olive oil in a large pan or pot. Sauté the eggplant and zucchini in batches until lightly browned. Remove from the pan and set aside.
2. In the same pot, add the onions and bell peppers (red and green) and sauté for about 8-10 minutes until softened.
3. Add the garlic and sauté for another 1 minute until fragrant.
4. Add the chopped tomatoes and Herbs de Provence. Mix well and bring to a simmer.
5. Return the sautéed eggplant and zucchini to the pot. Season with salt and pepper. Stir well.
6. Cover and simmer the ratatouille over low heat for about 30-40 minutes, until the vegetables are very tender and the flavors have fully developed. Stir occasionally.
7. Garnish with fresh basil leaves before serving.

Nutrition