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🍽️ Colorful Ratatouille

97 kcal · 30 min · 4 servings

Ingredients

• 6 tomatoes
• 1 zucchini
• 1 eggplant
• 1 red bell pepper
• 1 yellow bell pepper
• 1 red onion
• 3 garlic cloves
• 2 sprigs thyme
• 1 sprig rosemary
• 3 stems basil
• 10 g ghee (ghee)
• salt
• pepper

Instructions

1. 1. Pour boiling water over the tomatoes, immediately shock them in cold water, peel off the skin, cut them into quarters, remove the core, and chop them into coarse pieces.
2. 2. Wash and trim the zucchini, eggplant, and bell peppers. Cut the zucchini into thick slices, halve the eggplant lengthwise, and also cut it into slices. Cut the bell peppers into bite-sized pieces.
3. 3. Peel the onion and cut it into wedges. Peel the garlic and press it lightly. Wash the thyme, rosemary, and basil, shake them dry, and pluck off the leaves. Chop the basil.
4. 4. Heat ghee in a pan. Fry the onion, garlic, zucchini, eggplant, and bell pepper in it over medium heat, stirring occasionally, for approx. 5–10 minutes until golden brown.
5. 5. Fold in the tomatoes and herbs, season with salt and pepper, and serve the dish.

Nutrition per serving

• kcal: 97
• Protein: 5 g · Fett/Fat: 3 g · Carbs: 11 g