Ratatouille with Merguez

Name: Ratatouille with Merguez
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 small aubergine; 7-10 Tbsp salt, pepper, sugar; 2 red onions; 2 Garlic cloves; 3 Stem(s) Thyme and rosemary; 2 Peppers (e.g. red and yellow); 2 Courgette; 500 g ripe tomatoes; 7 TABLESPOONS Olive oil; 2 TABLESPOONS Tomato paste; 4 Merguez (lamb sausages); 4 Stem(s) flat leaf parsley

AUTHOR
Kristopher Marks

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1 small aubergine
7-10 Tbsp salt, pepper, sugar
2 red onions
2 Garlic cloves
3 Stem(s) Thyme and rosemary
2 Peppers (e.g. red and yellow)
2 Courgette
500 g ripe tomatoes
7 TABLESPOONS Olive oil
2 TABLESPOONS Tomato paste
4 Merguez (lamb sausages)
4 Stem(s) flat leaf parsley

Directions

1
Wash and clean the aubergine, quarter it lengthwise and cut into pieces. Spread on kitchen paper, sprinkle with salt and leave to stand. Peel onions and garlic. Cut the onions into eight pieces. Dice garlic.
2
Wash the thyme and rosemary and shake dry. Clean, wash and roughly dice the peppers, zucchini and tomatoes.
3
Dab aubergine dry with kitchen paper. Heat 4 tablespoons of oil in a large casserole dish. Brown the aubergine in it in portions. Remove everything. Heat 2 tablespoons of oil in the frying fat. Stir-fry the zucchini, peppers, onions and garlic for about 5 minutes.
4
Stir in the aubergine, thyme and rosemary. Season with salt and pepper. Stir in tomato paste, sweat briefly. Add tomatoes and 150-200 ml water, bring to the boil, cover and braise for about 30 minutes.
5
In the meantime heat 1 tablespoon of oil in a frying pan. Fry Merguez in it for about 6 minutes. Wash parsley, shake dry and chop. Season ratatouille with salt, pepper and sugar. Arrange everything.
6
Sprinkle with parsley. Serve with baguette.