Ratatouille
For
Persons
1
Shallot/n
1
clove of garlic/n
1
aubergine/n
1
courgette (zucchini)
1
yellow pepper
1
red pepper
400
g
tomatoes
3
tbsp
Oil
2
tbsp
Tomato purée (tomato paste)
2
dl
Vegetable stock
2
sprigs of rosemary
3
sprigs of oregano
4
sprigs of thyme
1
tsp
Salt
0.50
tsp
Freshly ground pepper
Peel the shallot and garlic, then finely chop the garlic. Wash the vegetables. Dice the shallot and all the vegetables into equal-sized cubes (approx. 1½ cm).
Heat the oil in a frying pan. Add all the diced vegetables except the tomatoes to the pan and fry gently. Add the tomato purée and fry together. Then add the tomatoes and stock and simmer over a low heat for about 15 minutes.
In the meantime, finely chop the herbs and add them to the ratatouille. Season to taste with salt and pepper.
Heat the oil in a frying pan. Add all the diced vegetables except the tomatoes to the pan and fry gently. Add the tomato purée and fry together. Then add the tomatoes and stock and simmer over a low heat for about 15 minutes.
In the meantime, finely chop the herbs and add them to the ratatouille. Season to taste with salt and pepper.
Tips
This also goes well with roasted rosemary potatoes.
Nutrients per portion 155kcal
CO₂ equivalent per portion 273g