Ratatouille

Ingredients for 4 servings:

• 1 onion(s)
• 2 bell peppers
• 150 g zucchini
• 150 g eggplant(s)
• 2 tsp olive oil
• 2 tbsp tomato paste
• 150 ml vegetable stock
• 2 tsp herbs de Provence, frozen
• 2 tsp balsamic vinegar, light
• 50 g cherry tomatoes
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

also as a salad

Peel the onion, wash and trim the bell peppers, zucchini, and eggplant, and finely dice everything. Heat the olive oil in a pan and sauté the vegetables for about five minutes. Stir in the tomato paste and fry briefly. Pour in the vegetable stock and season with salt, pepper, and Provençal herbs. Simmer uncovered over low heat for about 15 minutes until creamy, stirring occasionally. Rinse the tomatoes, pat dry, and quarter them. Stir the balsamic vinegar into the vegetables and season to taste. Rice is delicious served warm. Tip: As a salad, let the ratatouille cool and serve on toasted baguette slices. To take away, fill the salad into sealable jars and then serve with the baguette. Ideal for a picnic.