Creamy ratatouille

Ingredients for 4 servings:

• 1 zucchini
• 1 fennel
• 2 bell peppers, red and yellow
• 2 cloves garlic
• 1 onion(s)
• 100 g ajvar
• some thyme stalks
• 100 g sweet cream
• 50 g grated cheese, e.g. Edam, Gouda, Parmesan
• some oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

without tomatoes, light and tasty

Wash and trim the zucchini, bell peppers, and fennel, then cut into medium-sized cubes. Finely dice 2 garlic cloves (do not press, this brings out the flavor better) and fry with the vegetables in a little oil for about 4 minutes. Mix in the thyme leaves and 100g ajvar, and let the ratatouille simmer over medium heat for 5 minutes. Season with salt and pepper. Whip 100g of cream until stiff peaks form (this is the trick; it makes the ratatouille wonderfully creamy and fluffy) and mix in 50g of grated cheese. This dish can be kept warm while you prepare something else, or eaten straight away. It goes well with meat, fish, or simply bread.