Ratatouille

Name: Ratatouille
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 500 g Courgette; 2 Aubergines; 7-10 Tbsp (à 250 g); 2 red peppers; 7-10 Tbsp (à 250 g); 500 g Tomatoes; 2 Onions; 7-10 Tbsp (à 40 g); 1 Garlic clove; 4 tablespoons (10 g each) Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 1 TEASPOON dried rosemary; 1 TEASPOON dried basil; 1/4 l Vegetable broth (instant); 1 collar Parsley

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

500 g Courgette
2 Aubergines
7-10 Tbsp (à 250 g)
2 red peppers
7-10 Tbsp (à 250 g)
500 g Tomatoes
2 Onions
7-10 Tbsp (à 40 g)
1 Garlic clove
4 tablespoons (10 g each) Olive oil
7-10 Tbsp Salt
7-10 Tbsp black pepper
1 TEASPOON dried rosemary
1 TEASPOON dried basil
1/4 l Vegetable broth (instant)
1 collar Parsley

Directions

1
Clean and wash the vegetables. Dice the zucchini, eggplants and peppers. Scald tomatoes hot, peel and also dice them. Peel and finely dice onions and garlic.
2
Heat the oil in a pot. Brown the onions in it. Add vegetables and sauté. Season with salt, pepper, rosemary and basil and pour on the stock. Braise in a closed pot for 20-25 minutes.
3
Wash and chop the parsley and finally sprinkle over the ratatouille.