Ratatouille

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Clean, wash and cut the peppers into pieces. Clean and wash the zucchini and eggplants. Quarter the aubergines, halve the zucchini. Cut both into slices. Peel and quarter onions.

2. 2

   Peel garlic and chop finely. Pour hot water over the tomatoes and leave for about 3 minutes. Take out, peel skin. Cut the tomatoes into quarters. Heat 2 tablespoons of oil in a frying pan. Fry the vegetables (except the tomatoes), onions and garlic in it. Add tomatoes, stock, a pinch of sugar, pepper and 2 sprigs of rosemary, bring to the boil, cover and cook over a low heat for about 45 minutes. In the meantime, cut the garlic bulb in half. Pluck the marjoram and remaining rosemary needles from the stalks, wash, dab dry and chop finely. Heat 1 tablespoon of oil in a frying pan and fry the garlic for about 5 minutes until golden brown.

3. 3

   Fry the vegetables (except the tomatoes), onions and garlic in it. Add tomatoes, stock, a pinch of sugar, pepper and 2 sprigs of rosemary, bring to the boil, cover and cook over a low heat for about 45 minutes. In the meantime, cut the garlic bulb in half. Pluck the marjoram and remaining rosemary needles from the stalks, wash, dab dry and chop finely. Heat 1 tablespoon of oil in a frying pan and fry the garlic for about 5 minutes until golden brown. Take rosemary twigs from the vegetables and stir in chopped herbs. If necessary season with salt and garnish with herbs and garlic onion

4. 4

   Delicious with baguette

Nutrition Facts

KCAL
160 kcal

CARBS
13 g

FATS
9 g

PROTEINS
6 g