Ratatouille

Ingredients for 4 servings:

• 1 m.-large eggplant(s)
• 2 m.-large zucchini
• 2 large bell peppers, red
• 2 large bell peppers, yellow
• 1 large can of tomatoes, peeled
• 1 large onion(s)
• 4 garlic cloves
• 1 tsp rosemary, fresh, chopped
• 1 tbsp thyme, fresh, chopped
• 1 tbsp sage, fresh, chopped
• ½ tsp lavender flowers, dried and crushed
• 1 tsp, heaped sugar
• 100 ml olive oil
• some sea salt and black pepper from the mill
• ½ tube(s) tomato paste

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes

Main course with baguette or rice for vegetarians, as a side dish to lamb dishes for all others

Wash and trim the vegetables and cut into bite-sized pieces. Roughly dice the onion. Finely chop the garlic. Wash and chop the herbs. Season the eggplant pieces with salt and let them stand for at least 10 minutes, then pat them dry thoroughly. Heat the olive oil in a large, high-sided pan. Sauté the onions and zucchini, add the bell peppers, and finally the eggplant. Sauté everything vigorously for about 5 minutes. Add the tomato paste and stir in, season with salt and pepper. Add the garlic and herbs, peeled tomatoes, and sugar. Reduce the heat to medium and let the ratatouille simmer for about 20 minutes. Add a little water if necessary. The vegetables should still have some bite. Ratatouille tastes great on its own with a piece of baguette or rice, but it’s also a great side dish to meat dishes. Ratatouille is a particularly great side dish with lamb or beef. Of course, the vegetables can be modified; I occasionally add mushrooms when I make ratatouille as a “main course.” The lavender blossoms can also be omitted. Dried herbs work too, but fresh ones are simply better.