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🍽️ Classic Ratatouille: Simple and tasty

210 kcal · 65 min · 4 servings

Ingredients

• 1 medium eggplant(s)
• 2 medium zucchini
• 2 large bell pepper(s), red
• 2 large bell pepper(s), yellow
• 1 large can of tomatoes, peeled
• 1 large onion
• 4 garlic clove(s)
• 1 tsp rosemary (fresh, chopped)
• 1 tbsp thyme (fresh, chopped)
• 1 tbsp sage (fresh, chopped)
• 0.5 tsp lavender flowers (dried, crushed)
• 1 tsp, heaped sugar
• 100 ml olive oil
• a little sea salt
• pepper, black (from the mill)
• 0.5 tube of tomato paste

Instructions

1. 1. Rinse all the vegetables under running water.
2. 2. Remove any tough stems or inedible parts.
3. 3. Cut the vegetables into small, bite-sized cubes.
4. 4. Dice the onions roughly.
5. 5. Finely chop the garlic.
6. 6. Rinse the fresh herbs.
7. 7. Finely chop the herbs as well.
8. 8. Sprinkle the eggplant cubes with salt.
9. 9. Let the eggplants sit for at least 10 minutes.
10. 10. Pat the eggplants dry with a kitchen towel afterwards.
11. 11. Heat olive oil in a large, high-sided pan.
12. 12. Sauté the onions and zucchini in the hot oil.
13. 13. Add the bell pepper cubes.
14. 14. Add the eggplant pieces.
15. 15. Fry the vegetables for about 5 minutes over medium to high heat.
16. 16. Stir the tomato paste into the vegetables.
17. 17. Season the mixture with salt and pepper.
18. 18. Add the chopped garlic.
19. 19. Add the chopped herbs.
20. 20. Add the peeled tomatoes.
21. 21. Add the sugar.
22. 22. Reduce the heat to the medium setting.
23. 23. Let the ratatouille simmer for about 20 minutes.
24. 24. Add a little water if it becomes too dry.
25. 25. Check if the vegetables still have a slight bite.

Nutrition per serving

• kcal: 210
• Protein: 3 g · Fett/Fat: 16 g · Carbs: 17 g