Ratatouille

Ingredients for 4 servings:

• 3 bell peppers, red, green, yellow
• 1 zucchini
• 1 onion(s)
• 1 eggplant(s)
• 2 tomatoes
• salt and pepper
• Garlic
• Thyme
• Clarified butter or olive oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

The only difference to the countless recipes is that I always fry the individual ingredients separately and only mix them together at the very end. This way, the components of my ratatouille are always recognizable and don’t disappear in the tomato sauce. I use whatever vegetables the market has to offer. I always use colorful bell peppers, zucchini, onions, and eggplant. They are diced tiny bit, about the size of peas, and always fried separately in clarified butter. Olive oil isn’t a bad idea, of course. And the tomatoes? That’s right, they are blanched, skinned and seeded, and then added to the ratatouille in small pieces at the very end. Season with salt, pepper, garlic, thyme, and whatever else you can think of. Now the whole thing is reheated. The vegetables still have a bite, but you can adjust that with the heating time.