Main Course
🌍 Public
Ratatouille
by @NomNomBraised vegetable dish of eggplant, zucchini, bell peppers, and tomatoes with herbs — a Provençal classic.
Source / link: Französische Küche (Provence)
Ingredients
Amounts adjust automatically.
| 2 Stück | Eggplants |
| 2 Stück | Zucchini |
| 2 Stück | Bell peppers (red, yellow, green) |
| 2 Stück | Onions |
| 3 Stück | Garlic cloves |
| 4 Stück | Ripe tomatoes |
| 1 EL | Tomato paste |
| 80 ml | Olive oil |
| je 2 Zweige | Thyme & rosemary |
| je 1 Prise | Salt & pepper |
Preparation
Step by step through the recipe
- 1 Cut 2 Stück eggplants and 2 Stück zucchini into slices, 2 Stück bell peppers into strips, 2 Stück onions into cubes.
- 2 Sauté 2 Stück onions in 80 ml olive oil until translucent.
- 3 Add 2 Stück eggplants and 2 Stück bell peppers and fry.
- 4 Add 2 Stück zucchini, 4 Stück ripe tomatoes, 1 EL tomato paste, 3 Stück garlic cloves and 2 Zweige each of thyme & rosemary.
- 5 Cover and braise over medium heat for ca. 30–40 Minuten until the vegetables are soft and a creamy sauce forms. Stir occasionally.
- 6 Season with je 1 Prise each of salt and pepper and serve warm or lukewarm.
Notes & tips
Note: Contains no milk, egg, soy, gluten — only vegetables and olive oil. Serve with rice or polenta.
Nutrition
estimated per serving- Calories
- 293 kcal
- Protein
- 5 g
- Fat
- 21 g
- Carbs
- 26 g
– = ingredient not in nutrition database (estimate incomplete)
