Ratatouille vegetables

Name: Ratatouille vegetables
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 Courgettes (about 250 g); 1 (approx. 225 g) Aubergine; 3 red peppers; 1 big onion; 2 TABLESPOONS Olive oil; 1–2 Garlic cloves; 2 TABLESPOONS Tomato paste; 200 ml Vegetable broth; 2 Branches of rosemary; 4 Stem(s) Thyme; 2 Tomatoes; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 Courgettes (about 250 g)
1 (approx. 225 g) Aubergine
3 red peppers
1 big onion
2 TABLESPOONS Olive oil
1–2 Garlic cloves
2 TABLESPOONS Tomato paste
200 ml Vegetable broth
2 Branches of rosemary
4 Stem(s) Thyme
2 Tomatoes
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar

Directions

1
Wash and clean the zucchini and aubergine and cut into cubes (approx. 1 x 1 cm). Clean, wash and cut the bell peppers into pieces (1-2 cm)
2
Peel onion, chop coarsely. Heat olive oil in a frying pan. Fry the bell pepper and onion for 2-3 minutes while turning. Add zucchini and eggplant, fry for another 2-3 minutes
3
Peel garlic, dice finely and add. Add tomato paste and roast for 1-2 minutes, add broth. Wash herbs, shake dry, remove leaves or needles, chop finely
4
Add the herbs to the vegetables and simmer for about 10 minutes. Wash and clean the tomatoes, cut them into pieces and add. Season ratatouille with salt, pepper and sugar