Ratatouille

Ingredients for 6 servings:

• 1 kg zucchini
• 2 onions
• 4 cloves garlic
• 1 large can of tomatoes
• 500 g bell pepper(s), red, yellow and green
• 2 chili peppers
• 1 m.-large eggplant(s)
• salt and pepper
• Paprika powder
• Cayenne pepper
• some sugar
• Balsamic vinegar
• oregano
• Thyme
• rosemary

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

also suitable for preserving

Chop the onions into small pieces and halve the garlic. Sauté in a large pot until translucent. Add the peeled tomatoes, chopping up any large pieces, reduce the heat, and add about half a can of water. Cook for about 30 minutes, stirring occasionally, adding more water if necessary. In the meantime, chop the bell peppers into small pieces, peel the zucchini in strips and cut into medium-sized pieces. Cut the eggplant into medium-sized pieces. Add the chili pepper and bell peppers to the tomatoes and bring to a boil. Season with salt, pepper, cayenne pepper, balsamic vinegar, and sugar. Add the zucchini and eggplant and simmer over low heat for about 15 minutes, stirring occasionally. Once the zucchini and eggplant are al dente, season with oregano, thyme, and rosemary, and if necessary, more seasoning, and remove from the heat. Can be chilled and placed in freezer bags and frozen in portions, or stored hot in jars. It can also be used as a pasta sauce!