🍽️ Vegetable Stew with Breaded Feta

Name: Vegetable Stew with Breaded Feta
Total time: 30 min
Yield: 4 servings
Ingredients: 1.5 red bell peppers; 1.5 yellow bell peppers; 1 zucchini; 1 eggplant; 1 onion; 2 garlic cloves; 500 g ripe tomatoes; 2 tbsp olive oil; 300 ml vegetable broth; salt; pepper (from the mill); 0.5 tsp fresh chopped thyme; 0.25 tsp fresh chopped rosemary; 0.5 tsp fresh chopped oregano; 500 g feta; 100 g flour; 1 egg; 125 g breadcrumbs; 500 ml vegetable oil

1706 kcal · 30 min · 4 servings

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Ingredients

1.5 red bell peppers
1.5 yellow bell peppers
1 zucchini
1 eggplant
1 onion
2 garlic cloves
500 g ripe tomatoes
2 tbsp olive oil
300 ml vegetable broth
salt
pepper (from the mill)
0.5 tsp fresh chopped thyme
0.25 tsp fresh chopped rosemary
0.5 tsp fresh chopped oregano
500 g feta
100 g flour
1 egg
125 g breadcrumbs
500 ml vegetable oil

Instructions

1. Rinse all the vegetables under running water.
2. Halve the bell peppers and remove the seeds and white inner membranes.
3. Cut the deseeded bell peppers into cubes of approx. 1.5 cm.
4. Halve the zucchini and eggplant lengthwise.
5. Cut the halved zucchini and eggplant into cubes of approx. 1 cm.
6. Peel the onion and garlic.
7. Cut the peeled onion and garlic into small cubes.
8. Pour boiling water over the tomatoes and let them sit briefly.
9. Shock the tomatoes immediately in cold water.
10. Remove the skin from the tomatoes.
11. Quarter the peeled tomatoes and remove the seeds.
12. Finely dice the flesh of the tomatoes.
13. Heat the oil in a large pot.
14. Add the onion and garlic cubes to the hot oil.
15. Sauté the onion mixture until translucent.
16. Add the pepper, zucchini, and eggplant vegetables to the pot.
17. Sauté the vegetables together for 2 to 3 minutes.
18. Add the diced tomatoes to the pot.
19. Deglaze the mixture with the broth.
20. Season with salt and pepper.
21. Add thyme, rosemary, and oregano.
22. Simmer the ratatouille over medium heat for 10 to 15 minutes.
23. Cut the feta into squares with a side length of 3 cm.
24. Coat the feta cubes first in flour.
25. Dip the floured feta cubes into beaten egg.
26. Coat the feta cubes finally in breadcrumbs.
27. Press the breading firmly onto the feta.
28. Heat oil in a frying pan.
29. Fry the breaded feta until golden brown on all sides.
30. Remove the feta from the pan.
31. Let the feta drain on kitchen paper.
32. Serve the feta together with the ratatouille.

Nutrition per serving

kcal: 1706
Protein: 33 g · Fett/Fat: 151 g · Carbs: 57 g