Zucchini and vegetable stew

Ingredients for 4 servings:

• 500 g zucchini
• 1 large onion(s)
• 1 can of chopped tomatoes (400 g each)
• 1 can tomatoes, pureed
• 250 g bell pepper(s)
• 2 cloves garlic
• 125 g bacon, diced
• 1 cube of stock
• 1 pinch(s) of sugar
• some cream, optional
• olive oil
• salt and pepper
• Thyme, dried
• Basil, dried
• possibly water

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Variation of ratatouille, without eggplant

Dice the onion, cut the bell pepper into bite-sized pieces, and slice the zucchini. Mince the garlic or press it through a garlic press. Heat the oil in a sufficiently large pot and fry the bacon, if using. Lightly fry the diced onion. Add the bell pepper and zucchini and sauté briefly. Then add the chopped and pureed tomatoes, garlic, stock cube, and seasoning. Depending on the desired consistency, add 1/8 l of water if necessary. Cover and simmer for approx. 20-30 minutes. Season to taste and refine with cream, if desired. This goes well with rice or baguette. If using sweet cream, do not add any sugar.