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🍽️ Ratatouille

150 kcal · 30 min · 4 servings

Ingredients

• peppers, red 2 pcs
• onions, yellow 2 pcs
• garlic cloves 2 pcs
• zucchini 2 pcs
• eggplants 1 pc
• vine tomatoes 8 pcs
• olive oil 8 tbsp
• salt pinch
• pepper, black ground pinch
• herbs of Provence, dried pinch
• red wine, dry 100 ml
• vegetable broth 150 ml
• olives, black 50 g

Instructions

1. 1. Bring a pot with about 1 liter of water to a boil. Wash the peppers thoroughly, halve them, remove the seeds, and cut into cubes. Peel the onions and garlic and chop finely. Wash the zucchini and eggplant, trim the ends, and cut into slices about 1 cm thick.
2. 2. Cut a cross into the top of the tomatoes. Blanch them in a bowl with boiling water, then rinse under cold water. Peel the skin off the tomatoes and chop into coarse cubes.
3. 3. Heat olive oil in a pan over high heat and fry the zucchini and eggplant for about 3 minutes each. Remove from the pan and let drain. Fry the peppers in the hot oil for approx. 3 minutes. Add the onions and garlic and fry for another 2 minutes.
4. 4. Season with salt, pepper, and herbs of Provence, then add the tomatoes to the pan. Top up with wine and broth and let simmer for about 5 minutes. Add the zucchini and eggplant back in and simmer for another 5 to 10 minutes.
5. 5. Drain the olives and add them to the ratatouille. Adjust to taste with salt, pepper, and a pinch of sugar, then serve on plates. Enjoy your meal! Tip: Ratatouille goes excellently as a side dish to meat or fish and can also be enjoyed on its own with a crispy baguette.

Nutrition per serving

• kcal: 150
• Protein: 3 g · Fett/Fat: 7 g · Carbs: 22 g