Creole ratatouille

Ingredients for 2 servings:

• 3 shallots
• 2 cloves garlic
• 1 m.-large zucchini
• 1 m.-large eggplant(s)
• 2 tomatoes
• 1 pack of tomato paste
• 1 can of jackfruit
• 4 mushrooms, brown
• ½ pack of cream
• ½ lemon(s)
• 2 tbsp balsamic vinegar
• salt and pepper
• basil
• Herbs
• curry powder
• Sambal Oelek

Instructions

Working time approx. 20 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes

Delicious, slightly modified version of the French classic.

Wash all the vegetables and cut them into pieces of any size. Drain the jackfruit. Sauté the onions and garlic in butter or margarine, add the zucchini, and deglaze with a little water. Let everything cook for about five minutes. Add the eggplant and then the tomato paste and season to taste. Then mix in the tomatoes and jackfruit and deglaze with more water if necessary. Let everything simmer for about five minutes. Then add the mushrooms and balsamic vinegar. Simmer for another five minutes and then add the juice of half a lemon. Turn off the heat and let it stand for about 10 minutes. Serve hot.