Ratatouille

Ingredients for 2 servings:

• 1 eggplant(s)
• 1 large beefsteak tomato(s)
• 1 bell pepper(s)
• 1 zucchini
• 2 garlic cloves
• 1 bay leaf
• 2 sprigs of thyme
• 2 sprigs of parsley
• 5 tbsp olive oil
• Salt and pepper from the mill
• 100 ml water, cold

Instructions

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

Provençal vegetable stew

Peel the eggplant and tomato. Roughly dice both. Cut the bell pepper into strips and the zucchini into slices. Place the vegetables in a casserole dish. Add the oil, salt, and pepper. Finely dice the garlic and add it. Tie the herbs into a bunch (with kitchen string) and add them. Pour in cold water. Cover the pot, bring everything to a boil over high heat, reduce the heat, and simmer the ratatouille over low heat for about 1 hour and 15 minutes. Remove the herbs and serve. In the summer, it’s also delicious served lukewarm or cold.