Ratatouille

Ingredients for 4 servings:

• 2 onions
• 2 garlic cloves
• 1 bell pepper(s), yellow
• 500 g eggplant(s)
• 500 g carrot(s)
• 300 g beans (wax beans)
• 800 g tomatoes
• 4 tsp olive oil
• 500 g tomatoes, pureed (tetra pack)
• 100 ml vegetable broth (instant 1 tsp)
• 2 tbsp balsamic vinegar
• 1 sprig(s) of thyme
• 1 sprig(s) rosemary
• 2 bay leaves
• 4 slices of baguette
• salt and pepper
• Sweetener, a few drops of
• 1 bell pepper(s), red

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

WW2 P.

Clean and peel the vegetables. Dice the onions and garlic cloves. Roughly dice the bell peppers, eggplant, and carrots. Cut the wax beans into approximately 2 cm long pieces and the tomatoes into eighths. Heat the oil in a large non-stick pot. Sauté the onion and garlic cubes until translucent. Add the bell peppers, eggplant, and carrot cubes and fry for about 5 minutes, stirring constantly. Deglaze the vegetables with the passata, vegetable stock, and vinegar, and bring to a boil. Add the spices and tomato eighths and simmer over low heat for about 30 minutes. Add the wax beans and cook the vegetables for another 15 minutes. Then remove the spice sprigs and bay leaves. Season the ratatouille with salt, pepper, and sweetener and serve warm with baguette.