in France

Feta Ratatouille

updated

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Ingredients for 4 servings:

  • 2 onions
  • 2 garlic cloves
  • 2 tomatoes
  • 2 zucchinis
  • 1 eggplant(s)
  • 2 bell peppers, red and yellow
  • 2 tbsp oil
  • rosemary
  • Thyme
  • salt and pepper
  • 1 can of tomatoes (425ml)
  • 200 ml vegetable stock
  • 350g penne
  • 200 g sheep’s cheese

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Clean, wash, and chop all the vegetables. First, sauté the onions and garlic, then add the remaining vegetables. Sauté everything until as soft as possible. Deglaze with canned tomatoes and broth, and season with herbs and spices. Bring to a boil, cover, and simmer for about 15 minutes. Cook the pasta as usual until al dente, then drain and set aside. Crumble the feta cheese over the ratatouille and stir in lightly. Serve the ratatouille with the pasta immediately and enjoy.

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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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