John Myers
Tomato Ratatouille À La Heiko
The perfect tomato ratatouille à la heiko recipe with a picture and simple step-by-step instructions.
- 250 g Tomatoes
- 125 g Mushrooms
- 1 Red peppers
- 1 Yellow peppers
- 1 Zucchini
- 1 Small eggplant fresh
- 1 Onion
- 2 Clove of garlic
- 2 tbsp Tomato paste
- 6 tbsp Water
- 1 tsp Olive oil
- Salt, pepper from the mill
- Parmesan
- Peel the onion and garlic cloves and cut into small cubes. Peel the tomatoes and also cut them into cubes. Wash the peppers and cut them into large cubes. Wash the zucchini and aubergine and also cut into large cubes. Clean the mushrooms and cut into large pieces.
- Heat the oil in a saucepan and sauté the onions, garlic and aubergine for 5 minutes. Now add the peppers and zucchini. Mix the tomato paste with the water and stir in. Bring to the boil briefly and cook over a low heat for 10 minutes. Add the mushrooms and tomatoes and season with salt and pepper from the mill. Simmer the whole thing for 15 minutes over low heat.
- Now arrange the ratatouille on a plate with Parmesan and baguette and serve. Good Appetite.
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