Ratatouille – a flavorful and hearty vegetable pan
Course: Main CourseCuisine: FrenchDifficulty: EasyServings
4-6
servingsPrep time
20
minutesCooking time
20
minutesTotal time
40
minutesClassic ratatouille is also very popular outside of France. Originally, the vegetable pan was touted as poor people’s food, for which leftover leftovers were processed. The name of the dish comes from its name in Provençal, “Ratatolha” which stands for leftovers.
With just 130 kilocalories per serving, the dish is ideal for losing weight in the warm season. A delicious addition to the ratatouille recipe are baguette and rice.
Ingredients
250 g zucchini
1 small eggplant
400 g tomatoes
2 small onions
1 red and yellow pepper each
1-2 cloves of garlic
Herbs: 2 stems of basil, 3 stems each of thyme and oregano, 1 sprig of rosemary
3-4 tablespoons of olive oil
2 tbsp tomato paste
100–150 ml vegetable broth
1 tablespoon balsamic vinegar
Salt pepper
Directions
- Wash, clean and cut zucchini, eggplant and tomatoes. Peel and finely chop the cloves of garlic. Peel the onions and cut them into small cubes. Halve, clean, wash and cut the peppers into pieces.
- Wash herbs and shake dry. Strip the needles from 1 sprig of rosemary and chop finely. Then pluck the leaves from the stalks of basil, thyme and oregano and roughly chop them apart from a few for garnish.
- Heat oil in a pan. Braise onion and bell pepper cubes for 4–5 minutes. Stir in the garlic, remaining vegetables, tomato paste and chopped herbs and sauté briefly.
- Gradually pour in vegetable broth, season with salt and pepper. Add the balsamic vinegar. Cook the vegetables on medium heat for about 15 minutes.
- Arrange ratatouille on plates and garnish with other herbs.