Ratatouille

Ingredients for 2 servings:

• 1 onion(s)
• 1 garlic clove(s)
• 1 zucchini
• 1 eggplant(s)
• 3 peppers
• 1 pack of tomatoes, pureed, chunky
• 180 g rice noodles (Risonini noodles, Greek rice noodles)
• 1 pinch of salt
• pepper
• Sugar
• 4 tbsp oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

simple and vegetarian

Peel the onions and garlic cloves and dice them into small pieces. Wash the zucchini and eggplant and cut them into bite-sized pieces, as well as the bell peppers. Cook the pasta in salted water according to the package instructions. Heat the oil in a pan and sauté the diced onions and garlic. Add the zucchini, eggplant, and bell peppers and fry for about 10 minutes. Add the passata at the end and mix everything in. Season everything. Don’t forget the sugar! Drain the pasta, reserving about 50 ml of the pasta water and pouring it into the pan. Bring everything to a boil and season again to taste. Serve with the pasta. Serve with small meatballs or topped with cheese as a casserole.