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Dumplings – Ratatouille

updated

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Ingredients for 1 servings:

  • ½ zucchini
  • ½ eggplant(s)
  • ½ red bell pepper(s)
  • ½ onion(s)
  • ½ garlic clove(s)
  • oil
  • 100 ml tomato juice
  • salt and pepper
  • 200 g dumplings (mini dumplings) from the refrigerated section
  • n. B. herbs, fresh
  • e.g. Parmesan

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cut the zucchini and eggplant into half slices. Roughly dice the bell pepper, slice the onion into wedges, and mince the garlic clove. Heat the oil in a pan and sauté all the vegetables. Pour in the tomato juice and simmer for 10 minutes. Season with salt and pepper. Cook the mini dumplings in salted water according to the package instructions. Then add them to the ratatouille. Add freshly chopped herbs and mix well. Serve sprinkled with Parmesan cheese.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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