Pancakes with ratatouille (diabetics)

Name: Pancakes with ratatouille (diabetics)
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 Aubergine (approx. 500 g); 2 red and yellow peppers (approx. 200 g each); 1 (approx. 300 g) large zucchini; 500 g Tomatoes; 2 medium-sized onions; 1-2 Garlic cloves; 3 TABLESPOONS Olive oil; 2 TABLESPOONS Tomato paste; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 2 TEASPOONS dried herbs of Provence; 350 ml Vegetable broth (instant); 4 Eggs (size M); 250 ml low-fat milk (1,5 % fat); 150 g Flour; 7-10 Tbsp grated nutmeg; 4 TSP Butter or margarine; 7-10 Tbsp Rosemary, thyme and oregano; 1 Aubergine (approx. 500 g); 2 red and yellow peppers (approx. 200 g each); 1 (approx. 300 g) large zucchini; 500 g Tomatoes; 2 medium-sized onions; 1-2 Garlic cloves; 3 TABLESPOONS Olive oil; 2 TABLESPOONS Tomato paste; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 2 TEASPOONS dried herbs of Provence; 350 ml Vegetable broth (instant)

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 Aubergine (approx. 500 g)
2 red and yellow peppers (approx. 200 g each)
1 (approx. 300 g) large zucchini
500 g Tomatoes
2 medium-sized onions
1-2 Garlic cloves
3 TABLESPOONS Olive oil
2 TABLESPOONS Tomato paste
7-10 Tbsp Salt
7-10 Tbsp white pepper
2 TEASPOONS dried herbs of Provence
350 ml Vegetable broth (instant)
4 Eggs (size M)
250 ml low-fat milk (1,5 % fat)
150 g Flour
7-10 Tbsp grated nutmeg
4 TSP Butter or margarine
7-10 Tbsp Rosemary, thyme and oregano
1 Aubergine (approx. 500 g)
2 red and yellow peppers (approx. 200 g each)
1 (approx. 300 g) large zucchini
500 g Tomatoes
2 medium-sized onions
1-2 Garlic cloves
3 TABLESPOONS Olive oil
2 TABLESPOONS Tomato paste
7-10 Tbsp Salt
7-10 Tbsp white pepper
2 TEASPOONS dried herbs of Provence
350 ml Vegetable broth (instant)
4 Eggs (size M)
250 ml low-fat milk (1,5 % fat)
150 g Flour
7-10 Tbsp grated nutmeg
4 TSP Butter or margarine
7-10 Tbsp Rosemary, thyme and oregano

Directions

1
Clean, wash and drain the aubergine, peppers, zucchini and tomatoes. Dice peppers, aubergine and tomatoes, halve and slice the zucchini. Peel onions and garlic. Coarsely dice onions, press garlic through a garlic press. Heat oil in a pot, fry onions and garlic and add the vegetables.
2
Stir in tomato paste, season with salt, pepper and herbs from Provence. Pour in the stock, bring to the boil and braise covered for 25-30 minutes. In the meantime, mix eggs with milk, salt, pepper and nutmeg. Add flour in portions and stir in. Let the dough swell for about 10 minutes. Heat a teaspoon of fat in a small pan (approx. 18 cm Ø), add 1/4 of the dough and bake on both sides at medium heat for 2-3 minutes until golden brown. Keep warm. Bake three more pancakes from the remaining dough. Season the ratatouille with salt and pepper and put one quarter on each pancake half.
3
Heat a teaspoon of fat in a small pan (approx. 18 cm Ø), add 1/4 of the dough and bake on both sides at medium heat for 2-3 minutes until golden brown. Keep warm. Bake three more pancakes from the remaining dough. Season the ratatouille with salt and pepper and put one quarter on each pancake half. Fold over and sprinkle with fresh rosemary, thyme and oregano. Olives taste good with it
4
Clean, wash and drain the aubergine, peppers, zucchini and tomatoes. Dice peppers, aubergine and tomatoes, halve and slice the zucchini. Peel onions and garlic. Coarsely dice onions, press garlic through a garlic press. Heat oil in a pot, fry onions and garlic and add the vegetables.
5
Stir in tomato paste, season with salt, pepper and herbs from Provence. Pour in the stock, bring to the boil and braise covered for 25-30 minutes. In the meantime, mix eggs with milk, salt, pepper and nutmeg. Add flour in portions and stir in. Let the dough swell for about 10 minutes. Heat a teaspoon of fat in a small pan (approx. 18 cm Ø), add 1/4 of the dough and bake on both sides at medium heat for 2-3 minutes until golden brown. Keep warm. Bake three more pancakes from the remaining dough. Season the ratatouille with salt and pepper and put one quarter on each pancake half.
6
Heat a teaspoon of fat in a small pan (approx. 18 cm Ø), add 1/4 of the dough and bake on both sides at medium heat for 2-3 minutes until golden brown. Keep warm. Bake three more pancakes from the remaining dough. Season the ratatouille with salt and pepper and put one quarter on each pancake half. Fold over and sprinkle with fresh rosemary, thyme and oregano. Olives taste good with it