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🍽️ Mediterranean Eggplant Ratatouille with Herbs

250 kcal · 60 min · 2 servings

Ingredients

• 1 kg Eggplant
• 500 g Zucchini
• 2 Red Bell Pepper
• 1 Onion
• 2 Zehen Garlic
• 500 g Tomatoes
• 2 EL Olive Oil
• 10 Blätter Basil
• 1 TL Oregano
• 1 TL Salt
• 1 TL Pepper

Instructions

1. 1. Slice the eggplant into 1 cm thick slices and sprinkle with salt. Let drain for 15 minutes.
2. 2. Cut the zucchini, red bell pepper, and onion into 1 cm cubes. Finely chop the garlic.
3. 3. Dry the eggplant slices and air fry at 180°C for 10 minutes. Remove and set aside.
4. 4. Air fry the zucchini, red bell pepper, onion, and garlic at 180°C for 8 minutes. Remove and set aside.
5. 5. Cut the tomatoes into 1 cm cubes and air fry at 180°C for 5 minutes. Remove and set aside.
6. 6. Heat the olive oil in a large pot and combine the grilled eggplant slices, zucchini, red bell pepper, onion, garlic, and tomatoes with oregano, salt, and pepper. Bring to a boil and simmer over medium heat for 10 minutes.
7. 7. Slice the basil and sprinkle over the ratatouille. Serve.

Nutrition per serving

• kcal: 250
• Protein: 5 g · Fett/Fat: 15 g · Carbs: 25 g