Ratatouille

Ingredients for 4 servings:

• 500 g bell pepper(s), red, yellow and green
• 1 zucchini
• 1 eggplant(s)
• 250 g tomatoes
• 1 onion(s)
• 2 garlic cloves
• 3 tbsp tomato paste
• possibly vegetable broth
• rosemary
• Thyme
• salt and pepper
• olive oil
• 2 cup(s) rice (brown grain rice)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cook the wholegrain rice in lightly salted water for about 30 minutes; it takes considerably longer to cook than white rice. Cut the onion, bell peppers, zucchini, and eggplant into cubes approximately 0.5 x 0.5 cm. Dice the garlic very finely. Peel the tomatoes and also dice them. Sauté the onions and garlic in olive oil until translucent, add the bell peppers, zucchini, and eggplant, and fry everything briefly. Add the tomato paste, reduce the heat, cover the pot or pan, and let the vegetables simmer in their own juices for about 10 minutes, adding a little water or vegetable stock if necessary. Stir in the diced tomatoes and season with the herbs and spices. Serve with the rice.