Ratatouille

Step 1/4

• 175 g eggplants
• 100 g zucchini
• 100 g yellow bell peppers
• 150 g tomatoes
• ½ red onion
• 1 cloves garlic
• 2½ g marjoram
• 2½ g oregano
• 2½ g rosemary
• 2½ g thyme
• salt

• oven
• knife
• cutting board
• sieve
• bowl
• kitchen twine

Preheat the oven at 200°C/390°F. Quarter the eggplant and dice into large chunks. Transfer to a sieve set over a bowl, salt well, and massage. Let drain for approx. 10 min. In the meantime, dice zucchini and yellow bell pepper. Slice tomatoes lengthwise into chunks. Finely dice red onion and garlic. Finely chop marjoram and oregano and set aside. Using kitchen twine, tie rosemary and thyme into a small bouquet garni.

Step 2/4

• ½ tbsp olive oil

• baking sheet
• parchment paper

Squeeze out excess water from the eggplant, massage it with some of the olive oil and spread out onto a parchment-lined baking sheet. Transfer to the oven and let it roast for approx 20 min. at 200°C/390°F.

Step 3/4

• 1½ tbsp olive oil
• 1 tbsp tomato paste
• 1 bay leaves
• 1 tbsp balsamic vinegar

• pot (large, with lid)
• cooking spoon

Heat the olive oil in a large pot set over medium-high heat. Sauté the tomato paste, onion, and garlic for approx. 2 min. Add the zucchini and yellow bell pepper and sauté for approx. 5 min. more. Add the tomatoes, bouquet garni, bay leaves and balsamic vinegar and stir well. Reduce the heat to medium-low, cover with a lid, and let cook approx. 15 min, stirring occasionally.

Step 4/4

• salt
• pepper
• crème fraîche (optional)
• bread (optional)

Remove the pot from the heat and take out the bouquet garni and bay leaves. When the eggplant is soft, remove from the oven and add to the ratatouille along with the chopped marjoram and oregano. Season well with salt and pepper. Serve with crème fraîche and rustic bread, if desired.

Enjoy your meal!