Main Course
🌍 Public
Ratatouille
Braised 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
- 1Slice the eggplants and zucchini, cut the bell peppers into strips, and dice the onions.
- 2Sauté the onions in olive oil until translucent.
- 3Add the eggplants and bell peppers and sear.
- 4Add the zucchini, tomatoes, tomato paste, garlic, and herbs.
- 5Cover and simmer over medium heat for about 30–40 minutes, until the vegetables are soft and a creamy sauce forms. Stir occasionally.
- 6Season with salt and pepper and serve warm or at room temperature.
Notes & tips
Note: Contains no milk, egg, soy, gluten — only vegetables and olive oil. Perfect low-allergen for. 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)