Millet and ratatouille vegetables
easy
50 mins
50 mins
Ingredients
- 1 Aubergine (approx. 350 g)
- 7-10 Tbsp Salt
- 1 (approx. 300 g) Vegetable Onion
- 3-4 Garlic cloves
- 1-2 Branches of rosemary
- 1 collar (200 g) Spring onions
- 350 g Courgette
- 4 Tomatoes
- 200 g Millet
- 3-4 Tbsp Olive oil
- 7-10 Tbsp freshly ground black pepper
- 7-10 Tbsp Sweet peppers
- 1 TABLESPOON Tomato paste
- 200 ml Vegetable broth (instant)
- 1/4 l Tomato juice
- 1 pinch Sugar
- 7-10 Tbsp Rosemary branch
Directions
- 1
Clean, wash and roughly dice the aubergine. Sprinkle with salt and leave to stand for about 15 minutes. Peel and coarsely dice the onion. Peel and chop the garlic. Wash the rosemary, dab dry and pluck the needles from the twig.
- 2
Clean and wash spring onions, zucchini and tomatoes. Cut spring onions into pieces, courgettes into slices and tomatoes into slices. Put millet in a sieve and rinse briefly with hot water. Bring 600 ml salted water to the boil, add millet, bring to the boil and cover and allow to swell over a low heat for about 20 minutes.
- 3
In the meantime heat oil in a pan. Sauté the onion, garlic and rosemary. Dab aubergines dry with kitchen paper. Add zucchini, aubergines and spring onions and fry over medium heat for about 5 minutes, turning.
- 4
Add the tomatoes and fry for another two minutes. Season with salt, pepper and paprika. Stir in tomato paste and add stock and tomato juice. Bring to the boil and simmer on low heat for 6-8 minutes.
- 5
Season again with salt, pepper, paprika and sugar. Arrange millet and ratatouille on a plate. Serve garnished with rosemary if desired.
Nutrition Facts
340 kcal
49 g
11 g
10 g
More Delicious Recipes
