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Ratatouille with tomato sauce

updated

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Ingredients for 2 servings:

  • 200 g zucchini
  • 200 g bell pepper(s)
  • 1 onion(s)
  • 2 tsp olive oil
  • 1 tbsp tomato paste
  • 6 cherry tomatoes, halved
  • 2 tsp balsamic vinegar
  • 1 tsp capers
  • 60 g wheat (soft wheat)
  • some salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Chop the zucchini, bell peppers, and onions. Heat a little olive oil in a pan and cook the vegetables for 10-13 minutes, stirring occasionally. Then keep warm. Add the remaining oil to a pan and cook the tomatoes, tomato paste, and capers. Season to taste and add the balsamic vinegar. Cook for another minute. Prepare the soft wheat flour according to the package instructions and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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