Zucchini ratatouille

Ingredients for 2 servings:

• 1 zucchini
• 5 tomatoes
• ½ onion(s)
• 2 tbsp tomato paste, single concentrate
• 7 tbsp sunflower oil
• 2 tbsp flour
• Salt
• 1 tsp, leveled pepper
• 2 tsp, stripped peppers, sweet
• 2 tsp, leveled curry
• 1 tsp marjoram
• 1 pinch of chili
• 1 shot of whipped cream
• 1 cup basmati rice

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes

Dice the zucchini and half an onion into small cubes and arrange them in a pan, sprinkling each layer with plenty of salt. Mix 1 level teaspoon of pepper, 2 level teaspoons of curry powder, 2 level teaspoons of paprika, and a pinch of chili with about 7 tablespoons of sunflower oil. Pour the resulting mixture evenly over the zucchini in the pan and let stand for half an hour. In the meantime, dice the tomatoes, peeling them first if desired. Heat the zucchini uncovered in the pan on the stovetop until the water absorbed by the zucchini in the salt has almost completely evaporated. Then remove the pan from the heat and add the flour and the sliced ​​tomatoes with their juices, then return the pan to the stovetop. Add a splash of cream, 1 teaspoon of marjoram, and 2 tablespoons of tomato paste and bring to a boil briefly. Cook the basmati rice according to the package instructions. Season the ratatouille with the spices used to taste. Tip: You can also cut the cooked chicken into small pieces and fry it with the zucchini.