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🍽️ Mediterranean Ratatouille Vegetables with Rosemary Potato Puree

320 kcal · 30 min · 4 servings

Ingredients

• potatoes, starchy 1 kg
• rosemary, fresh 10 g
• salt pinch
• eggplants 2 pcs.
• zucchini 2 pcs.
• pepper, yellow 2 pcs.
• onions, red 2 pcs.
• garlic cloves 2 pcs.
• olive oil 4 tbsp
• tomato paste 1 tbsp
• tomatoes, pureed 500 g
• water 200 ml
• balsamic vinegar, dark 2 tbsp
• milk 200 ml
• pepper, black ground pinch
• sugar pinch

Instructions

1. 1. Wash the potatoes thoroughly.
2. 2. Peel the potatoes.
3. 3. Cut the potatoes into coarse cubes.
4. 4. Rinse the rosemary under running water.
5. 5. Shake the rosemary dry.
6. 6. Place the potato cubes in a medium-sized pot.
7. 7. Fill the pot with salted water.
8. 8. Add half of the rosemary (whole) to the pot.
9. 9. Bring the mixture to a boil.
10. 10. Cook the potatoes for about 20 minutes with the lid closed.
11. 11. Wash the eggplants, zucchini, and peppers thoroughly.
12. 12. Cut off the ends of the eggplants and zucchini.
13. 13. Halve the peppers.
14. 14. Remove the seeds and core from the peppers.
15. 15. Cut everything into pieces of about 3 cm.
16. 16. Halve the onions.
17. 17. Peel the onions.
18. 18. Cut the onions into small cubes.
19. 19. Peel the garlic.
20. 20. Finely chop the garlic.
21. 21. Strip the needles from the remaining rosemary stems.
22. 22. Finely chop the rosemary needles.
23. 23. Heat the olive oil in a large pot over high heat.
24. 24. Fry the eggplants, zucchini, peppers, and onions in the hot oil.
25. 25. Stir while doing so.
26. 26. Cook the vegetables for about 4 minutes.
27. 27. Add the tomato paste to the vegetables.
28. 28. Add the garlic to the vegetables.
29. 29. Cook the tomato paste and garlic for about 1 minute.
30. 30. Deglaze the vegetables with pureed tomatoes.
31. 31. Deglaze the vegetables with water.
32. 32. Deglaze the vegetables with balsamic vinegar.
33. 33. Bring the mixture to a boil.
34. 34. Simmer the vegetables over medium heat for about 8 minutes.
35. 35. Drain the potatoes.
36. 36. Let the potatoes steam dry in the pot for a short time.
37. 37. Remove the rosemary sprigs from the pot.
38. 38. Add 200 ml of milk to the pot.
39. 39. Add the chopped rosemary needles to the pot.
40. 40. Mash the potatoes into puree using a potato masher.
41. 41. Season the puree with salt.
42. 42. Season the puree with pepper.
43. 43. Season the ratatouille vegetables with salt.
44. 44. Season the ratatouille vegetables with pepper.
45. 45. Season the ratatouille vegetables with sugar.
46. 46. Plate the rosemary potato puree.
47. 47. Add the ratatouille vegetables.
48. 48. Serve the dish.

Nutrition per serving

• kcal: 320
• Protein: 6 g · Fett/Fat: 12 g · Carbs: 47 g