Ratatouille

Ingredients for 3 servings:

• 1 zucchini
• 1 onion(s)
• 1 clove(s) garlic
• 2 bell peppers, red and yellow
• 1 eggplant(s)
• 1 tbsp, heaped paprika paste, mild
• 1 tsp coconut blossom sugar
• 1 tbsp apple cider vinegar
• 1 tbsp, heaped thyme leaves
• 80 ml water, approx.
• Salt and pepper, black
• olive oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

my favorite recipe, without tomatoes

Pluck the thyme from the stalks. Peel the onion and garlic and chop very finely. Cut the vegetables into relatively small cubes. Leave the eggplant until the end because it browns quickly. Fry the vegetables one after the other in the oil, as everything takes different cooking times. They should still have some bite to them and still be lightly roasted. I always turn the heat up really high only after the first vegetables are in the pan so that the olive oil doesn’t get TOO hot, because that doesn’t happen so quickly once the vegetables are in the pan. First, fry the zucchini and remove it from the pan to a bowl, then fry the bell peppers and add them to the zucchini. Finally, fry the eggplant. When it’s almost done, stir in the thyme and fry for about 1 minute. Then remove from the pan and add to the vegetables. Add a little more oil if necessary. In the meantime, mix the paprika paste with the coconut blossom sugar, apple cider vinegar, and a little salt and pepper. Add enough water to make a sauce, not too thick, not too thin—similar to tomato sauce. Finally, sauté the onion and garlic for a bit, reduce the heat, and then add the sauce to the pan. Add the previously fried vegetables, heat briefly, and season with salt and pepper.