Ratatouille from the Roman pot

Ingredients for 2 servings:

• 2 tomatoes
• 1 bell pepper(s), red
• 250 g zucchini
• 250 g eggplant(s)
• 1 onion(s)
• 2 cloves garlic
• 4 sprigs of thyme
• 1 tsp olive oil
• 100 ml vegetable stock
• salt and pepper
• 1 tsp sugar
• 1 tbsp tomato paste

Instructions

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

Rinse the Roman pot with water. Wash, trim, and chop the vegetables. Peel, quarter, and slice the onion. Peel and chop the garlic. Mix the vegetables, onion, and garlic in the Roman pot, seasoning occasionally with salt, pepper, and sugar. Place the thyme sprigs among the vegetables. Pour over the olive oil and broth. Cover and cook in the oven at 230°C fan/convection oven for 30 minutes (be sure to place the Roman pot in a cold, not preheated, oven!). Finally, remove the thyme stalks and stir in the tomato paste.