Kitchen Magic Ratatouille with Meatballs

Ingredients for 5 servings:

• 500 g eggplant(s)
• 750 g bell pepper(s), colored
• 650 g zucchini
• 2 onions
• 3 cloves garlic
• 8 Brussels sprouts
• 800 g tomatoes, chopped (can)
• 60 g tomato paste
• 2 peppers, red and yellow
• 6 large sausages, alternatively vegetarian/vegan meatballs (DB)
• 1 tbsp coconut oil, creamy
• 5 tbsp olive oil, more if needed
• 1 tsp mustard, medium hot
• 1 ½ tsp salt
• 1 tsp, leveled pepper
• 2 tsp herbs de Provence
• ½ tsp cinnamon powder

Instructions

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

low carb, also vegetarian or vegan possible, slightly spicy

First, prepare everything. Wash the vegetables. Cut off the florets from the eggplants, quarter the eggplants, and slice them. Deseed the bell peppers and cut them into wide strips, then into chunks. Quarter the zucchini with the skin on and slice them. Peel the onions and dice them, peel the garlic and finely chop it. Separate the Brussels sprouts into individual leaves. Deseed the peppers and cut them into small cubes. Skin the sausages (pork, beef, or lamb), cut each sausage into 6 pieces, and form them into small balls. Alternatively, make the vegetarian or vegan “meatballs.” Recipe at: https://www.chefkoch.de/rezepte/2950701447340765/Vegetarische-Hackbaellchen.html. Pour both oils into a large casserole dish. Sauté the onions, garlic, and peppers. Add the eggplants. Cook over medium heat for a while, stirring constantly to ensure the oil is evenly distributed. Add a little more olive oil if necessary. After about 4 minutes, add the zucchini and bell peppers, and after a short while, add the Brussels sprout leaves. Stir constantly. Stir in the tomato paste and mustard. Then mix in the chopped tomatoes, salt, pepper, herbs, and cinnamon. Simmer gently until tender (I like it a little crunchy, so I cover and simmer for about 10 minutes). Carefully fold in the sausage meatballs and continue to simmer on low heat for about 5 minutes. Tips: Serve with a dollop of sour cream on each plate. It keeps well for a few days.