Ratatouille (Mediterranean vegetable stew)

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Clean and wash the aubergines, peppers and courgettes. Cut aubergines into half or whole slices depending on size. Zucchinis also in slices, peppers in cubes. Peel onions and cut into rings. Clean and wash the tomatoes and carve them crosswise. Briefly blanch with boiling water.

2. 2

   Peel skin, quarter tomatoes, remove seeds. Wash herbs, dab dry. Peel basil leaves. Remove thyme from the stalks. Chop all leaves. Peel garlic, cut into thin slices. Mix with the herbs. Heat 100 millilitres of oil in a large pan. Fry the aubergine slices for one or two minutes on each side. If necessary, add 50 millilitres of oil. Then spread out on kitchen paper.

3. 3

   Mix with the herbs. Heat 100 millilitres of oil in a large pan. Fry the aubergine slices for one or two minutes on each side. If necessary, add 50 millilitres of oil. Then spread out on kitchen paper. In the same pan, lightly fry the courgette, peppers and onion rings in the remaining oil, one after the other. Pour the prefried vegetables and tomatoes into a frying pan. Season with salt and pepper and fold in the herb mixture. Bring to the boil over medium heat, then finish cooking for 20 minutes. Season again and serve garnished with fresh herbs. Serve with lamb chops and fresh baguette

4. 4

   In the same pan, lightly fry the courgette, peppers and onion rings in the remaining oil, one after the other. Pour the prefried vegetables and tomatoes into a frying pan. Season with salt and pepper and fold in the herb mixture. Bring to the boil over medium heat, then finish cooking for 20 minutes. Season again and serve garnished with fresh herbs. Serve with lamb chops and fresh baguette

5. 5

   Per portion c a. 1470 kJ/ 350 kcal