Ratatouille with Merguez (braised vegetables with lamb sausages)
easy
45 mins
45 mins
Ingredients
- 2 red onions
- 2 Garlic cloves
- 3 Stem(s) Thyme
- 3 Branches of rosemary
- 1 small red, yellow and green peppers (approx. 250 g each)
- 2 (200 g each) small zucchini
- 1 (200 g) small aubergine
- 400 g cherry tomatoes
- 5 TABLESPOONS Olive oil
- 2 TABLESPOONS Tomato paste
- 4 Merguez (small lamb sausages; approx. 100 g each)
- 1 TABLESPOON Sugar
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 4 Stem(s) Parsley
Directions
- 1
Onions peel and roughly cut into slices. Peel and roughly chop the garlic. Wash thyme and rosemary and shake dry. Clean and wash the peppers. Wash and clean the zucchini, eggplant and tomatoes. Roughly dice prepared vegetables
- 2
Heat 4 tablespoons of oil in a large frying pan. Fry the onions, garlic, thyme and rosemary for about 10 minutes. After approx. 2 minutes add paprika cubes. 3 minutes later add zucchini and eggplant. Add the tomatoes and tomato paste and sauté for about 2 minutes, turning. Add 150 ml of water, bring to the boil, cover and boil down for about 5 minutes until the desired consistency is achieved
- 3
Carve Merguez several times and cut it in half crosswise. Heat 1 tablespoon of oil in a frying pan. Fry Merguez for about 6 minutes while turning. Season ratatouille with sugar, salt and pepper. Wash parsley, shake dry, pluck leaves from the stalks and chop coarsely. Arrange Ratatouille and Merguez and sprinkle with parsley. Delicious with baguette
Nutrition Facts
510 kcal
16 g
40 g
21 g
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