Ratatouille

Ingredients for 4 servings:

• 750 g tomatoes
• 375 g bell pepper(s)
• 500 g eggplant(s), small
• 375 g zucchini, small
• salt and pepper
• 5 tbsp oil
• 2 onions
• 1 garlic clove(s)
• ½ tsp basil, dried

Instructions

Working time approx. 40 minutes; Rest time approx. 20 hours; Total time approx. 20 hours 40 minutes

Blanch the tomatoes, peel, quarter, and dice the flesh. Halve, wash, and deseed the bell peppers, then cut into rectangular pieces. Wash the eggplants and zucchini. Halve the eggplants lengthwise and slice them. Sprinkle with salt and let them rest on kitchen paper for about 20 minutes, then pat dry. Slice the zucchini as well. Heat oil in a large casserole dish. Fry the eggplants for 1 minute on each side, then remove and drain. Fry the zucchini in the same way and remove. Peel the onions and slice them into rings, peel and finely chop the garlic. Add both to the pan and fry for 3 minutes. Now layer the eggplants, zucchini, onions, tomatoes, and bell peppers in a pot. Sprinkle some basil, salt, and pepper between each layer. Bring slowly to a boil in a covered pot over low heat. Skim off the resulting liquid every 10 minutes and reduce by half in a separate pot. After 30 minutes, return the reduction to the vegetables. Season with salt and pepper and serve.