Ratatouille a la Sina

Ingredients for 4 servings:

• 3 bell peppers, colored
• 1 m.-large zucchini
• 1 clove(s) garlic
• 2 balls of mozzarella
• 1 can of tomatoes, chopped
• salt and pepper
• 1 pinch(s) of sugar
• e.g. olive oil
• some chili, maybe

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Wash the bell peppers, halve them, and remove both the seeds and the white inner skin. Cut into large but equal pieces. Wash the zucchini, halve them, and cut them into slices about 1 cm wide. Heat the olive oil in a pan and briefly sauté the vegetables. Either finely chop or press the garlic and add it. Stir well and then deglaze with the tomatoes. Caution: Don’t wait too long to add the tomatoes, or the garlic will become bitter. Let the vegetables cook in the sauce until al dente. I always put the lid on the pan for this, which speeds things up. Season the whole thing with salt, pepper, and a pinch of sugar. A little chili powder or cayenne pepper also works well. Slice the mozzarella and simply place it on top of the vegetables for the last 5 minutes until it has melted slightly. I recommend rice as a side dish. And if you like it a bit heartier, fry some pepperoni salami and mix it with the vegetables.