Classic Ratatouille

AUTHOR
Avis Adkins
DIFFICULTY
easy
RATING
3.8 42
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 250 g Courgette
  • 1 small aubergine
  • 400 g Tomatoes
  • 2 small onions
  • 1 red and yellow pepper
  • 1–2 Garlic cloves
  • 2 stem(s) Basil
  • 3 Stem(s) Thyme
  • 3 Stem(s) Oregano
  • 1–2 Branches of rosemary
  • 3-4 Tbsp Olive oil
  • 2 TABLESPOONS Tomato paste
  • 100-150 ml Vegetable broth
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper

Directions

  1. 1

    Wash and clean the zucchini, eggplant and tomatoes and cut them into pieces separately. Peel onions and cut into small cubes. Halve, clean, wash and cut the peppers into pieces. Peel garlic and chop finely

  2. 2

    Wash the herbs and shake dry. Pluck the basil, thyme and oregano leaves and, except for a few for garnishing, chop them coarsely. Remove rosemary needles and chop finely

  3. 3

    Heat the oil in a pan. Fry the diced onion and peppers for 4-5 minutes. Add garlic and other vegetables. Stir in tomato paste and chopped herbs and sauté briefly. Add stock little by little, season with salt and pepper. Cook vegetables for about 15 minutes at medium heat. Arrange the ratatouille on plates and garnish with the remaining herbs. Bread tastes good with it

Nutrition Facts

KCAL
130 kcal
CARBS
9 g
FATS
8 g
PROTEINS
4 g