Provençal ratatouille

Ingredients for 4 servings:

• 1 eggplant(s) (200 g)
• 1 zucchini (200 g)
• 2 bell peppers, red and yellow, (approx. 300 g)
• 200 g beans, green
• 200 g tomatoes
• 1 artichoke(s)
• 2 onions
• 2 garlic cloves
• salt and pepper
• e.g. chili powder
• 1 pinch of oregano
• 1 tsp basil
• ½ tsp thyme
• 1 jar red wine

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 10 minutes

in a Roman pot

Cut the eggplant and zucchini into large chunks or slices. Deseed and slice the bell peppers, break the beans into pieces, and peel and quarter the tomatoes (if desired). Trim the tough leaf tips and stem from the artichoke, removing the “hay” from the inside. Cut the artichoke into eighths, slice the onion, and crush the garlic. Place all the vegetables in the prepared earthenware pot, season with salt, pepper, herbs, and chili powder, if desired, and pour in a glass of red wine. Mix everything well, close the lid, and place the pot in a cold oven. Reduce the temperature to 220°C (425°F) and cook the ratatouille for about 50 minutes. Season again before serving.