Crumbly Tiger's Ratatouille

Ingredients for 4 servings:

• 250 g eggplant(s)
• 450 g zucchini
• 300 g peppers, red and yellow
• 200 g cocktail tomatoes, red and yellow
• 100 ml puree (pepper), alternatively tomato juice
• 250 g onion(s)
• 6 cloves of garlic
• 3 tbsp extra virgin olive oil
• 100 ml water
• 100 ml white wine
• 1 tbsp oregano, dried
• 1 tsp, leveled salt
• some pepper, freshly ground

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 5 minutes

something different, with white wine and lots of garlic

Prepare all the vegetables individually and place them in bowls. Cut the eggplant and zucchini into bite-sized pieces. If the zucchini already has large seeds, remove them first. Remove the seeds and light-colored cores from the peppers and dice them. Peel the onion and garlic. Roughly dice the onion and finely dice the garlic. Halve the cherry tomatoes. I didn’t remove the skin and seeds from these. Heat the olive oil in a pan and sauté the onions and garlic. They shouldn’t brown. Now add the dried oregano. Then gradually add the vegetables, first the eggplant, then the peppers, and then the zucchini, simmering for about 2 minutes each. Add the bell pepper puree or tomato juice, the water, the white wine, and the salt. Cook everything until al dente, about 10 minutes. Just before the end of cooking, add the halved cherry tomatoes and heat through again. Finally, season with salt and pepper. Note: I used paprika puree that I made myself. The recipe can be found under: Paprika Puree – Preserved for the Winter. Alternatively, you can use tomato juice.