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🍽️ Provençal Vegetable Stew

282 kcal · 30 min · 4 servings

Ingredients

• 2 eggplants
• salt
• pepper (from the mill)
• 2 onions
• 1 bell pepper
• 3 beefsteak tomatoes
• 2 garlic cloves
• 6 tbsp olive oil
• 1 tbsp pine nuts
• 1 tsp rosemary needle (finely chopped)
• 2 tsp basil (chopped)
• 400 g tomato puree (1 tomato puree)
• 3 tbsp green olives (sliced)
• 2 tbsp tomato paste
• basil (fresh)

Instructions

1. 1. Wash the eggplants thoroughly.
2. 2. Remove the green stem ends.
3. 3. Cut the flesh into small cubes.
4. 4. Sprinkle the eggplant cubes with salt.
5. 5. Let the vegetables rest for ten minutes.
6. 6. Squeeze out the released liquid from the eggplants.
7. 7. Peel the onions.
8. 8. Slice the onions into thin rings.
9. 9. Wash the bell peppers.
10. 10. Remove the stem ends and the inner core.
11. 11. Carefully pull out the white inner membranes.
12. 12. Cut the bell pepper flesh into coarse pieces.
13. 13. Wash the tomatoes.
14. 14. Cut the tomatoes in half.
15. 15. Remove the hard seeds.
16. 16. Slice the tomato flesh into strips.
17. 17. Peel the garlic cloves.
18. 18. Slice the garlic into thin rounds.
19. 19. Heat the oil in a deep pan.
20. 20. Fry the prepared vegetables in the hot oil.
21. 21. Wait for about five minutes.
22. 22. Stir the garlic into the vegetables.
23. 23. Add the dried herbs.
24. 24. Stir in the tomato puree.
25. 25. Add the tomato paste.
26. 26. Season the mixture with salt.
27. 27. Season the mixture with pepper.
28. 28. Cover the pan with a lid.
29. 29. Simmer the dish over low heat.
30. 30. Simmer for about fifteen minutes.
31. 31. Garnish the finished dish with fresh basil leaves if desired.
32. 32. Serve the ratatouille hot.

Nutrition per serving

• kcal: 282
• Protein: 7 g · Fett/Fat: 20 g · Carbs: 17 g