Ratatouille

A Provençal stew of eggplant, zucchini, red pepper and tomato slowly cooked in olive oil. Eat it hot, warm or cold the next day; a vegan main dish.

Ingredients

• 400 g eggplant
• 400 g zucchini
• 250 g red bell pepper
• 500 g tomatoes
• 200 g (2 medium) onions
• 15 g (4 cloves) garlic
• 60 g (4 tbsp) olive oil
• 10 g fresh basil
• 2 g (1 tsp) dried thyme
• 8 g (1 1/2 tsp) salt
• 1 g black pepper

Instructions

1. 1

   Cut the eggplant, zucchini and red pepper into 2 cm cubes. Chop the onions, finely chop the garlic and dice the tomatoes.

2. 2

   Heat half of the olive oil in a large pot over medium heat and cook the eggplant for 8-10 minutes, stirring now and then, until soft and browned at the edges. Transfer to a bowl.

3. 3

   Cook the onions in the remaining oil for 5 minutes until soft and translucent, then add the garlic and cook for 1 minute more.

4. 4

   Add the red pepper and zucchini and sauté over medium heat for 6-7 minutes.

5. 5

   Add the tomatoes, thyme, salt and pepper and return the eggplant to the pot. Cover partially and simmer over low heat for 30-35 minutes until the vegetables are tender and the juices have thickened.

6. 6

   Remove from the heat, tear in the basil leaves and let rest for 5 minutes before serving.

Nutrition

Per serving