Ratatouille

Ingredients for 4 servings:

• 2 red bell peppers
• 2 green bell peppers
• 2 yellow bell peppers
• 3 small zucchini
• 2 eggplant(s)
• 2 m.-sized onion(s)
• 6 garlic cloves
• 1 can of tomatoes, chopped
• 1 tube(s) Tomato paste
• some olive oil
• salt and pepper
• Paprika powder, sweet
• possibly Maggi
• 1 tbsp, levelled sugar

Instructions

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

a la Tatjana

Wash and clean the peppers, zucchini, and eggplant, and cut into bite-sized pieces. Also dice the onions and garlic. Heat a little oil in a large pot. Sauté the vegetables one after the other, starting with the peppers. Remove from the pot, then sauté the zucchini, then remove from the pot and sauté the eggplant. Always heat a little oil in the pot before adding vegetables to the pot. Eggplants brown very quickly, so they should only be cut shortly before use. Once all the vegetables are ready, start layering: First, add a little more oil to the pot, then the peppers. Then add the tomatoes. Then add the zucchini, then the onions, garlic, tomato paste, spices, and sugar. Finally, add the eggplant. Cover the pot and let the whole thing simmer on low heat for about 1 hour, stirring occasionally.