Ratatouille that even children enjoy

Ingredients for 6 servings:

• 1 large eggplant(s) (aubergine)
• 750 g zucchini
• 3 large onions (amount varies)
• 1 bell pepper(s), yellow and red
• 1 can of tomatoes, peeled
• ½ tube(s) Tomato paste, concentrated
• 5 cloves garlic (or 2-3 Chinese large bulbs)
• 3 tbsp sugar (this is the magic ingredient)
• 2 tsp herbs of Provence or optionally oregano, rosemary, thyme
• 1 shot of red wine, vinegar or none of the above
• 1 cube of soup seasoning

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 10 minutes

This makes even young vegetable refusers become fans

Finely chop the onions and roast them. Finely dice all the other vegetables and add them one at a time. Roast them for a while, then briskly pour in the juice from the can of tomatoes. Add a little more water to prevent it from burning. Chop the canned tomatoes and add them, along with the tomato paste and, if desired, the wine or vinegar. If using wine, be sure to let it boil for a long time. Add a little more water and simmer the whole thing for about 45 minutes, stirring occasionally. The more unrecognizable the eggplant, the better! The reason children practically devour this version is the sugar! Our gourmets (9 and 12 and not vegetable fans) couldn’t get enough of it on vacation. You can, of course, vary the quantities completely, or use green peppers and no eggplant at all.