Ratatouille à la Eifel

Ingredients for 5 servings:

• 3 carrots
• 2 zucchinis
• 5 stalks celery
• 1 bell pepper(s), red
• 1 bell pepper(s), green or yellow
• 2 m.-large tomatoes, more if desired
• 1 eggplant(s)
• 2 onions, red
• 2 garlic cloves
• 200 ml water
• 3 tbsp tomato paste
• 1 tsp oregano, dried
• ½ tsp thyme, dried
• some salt and pepper, white
• some olive oil for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

vegetarian

Dice the carrots, zucchini, celery, onions, bell peppers, tomatoes, and eggplant. The size of the cubes can vary slightly for visual appeal. Place the carrots, zucchini, and celery in a bowl. Place the eggplant in a small sieve and season with salt. This draws out the water and enhances its flavor. Let the eggplant stand for about 5-10 minutes, then rinse well. Place the bell peppers, tomatoes, and eggplant in a second bowl. Place the onions and garlic (preferably pressed with a garlic press) in a third container. Once the vegetables are prepared, choose a pan large enough to hold all the vegetables and add a little olive oil. Add the zucchini, carrots, and celery to the hot pan, fry for about 3 minutes, and then cook over medium heat for 10 to 20 minutes. Remove the vegetables from the pan and empty the bowl of eggplant, etc., into the pan, fry briefly again, season with thyme and oregano, and cook for 10-15 minutes. Then return the vegetables to the original bowl, add the onions and garlic to the hot pan, and fry until toasted. While the onions are frying, mix the tomato paste with the water. Once the onions are browned, add the mixture and bring to a boil. Once boiling, return all the vegetables to the pan and season the ratatouille with salt and pepper. This involves a lot of chopping, but it’s worth it.