Main course with baguette or rice for vegetarians, as an accompaniment to lamb dishes for everyone else. This Ratatouille is delicious.
- 1 Eggplant
- 2 zucchini
- 2 Peppers, red
- 2 Peppers, yellow
- 1 Tomatoes, peeled
- 1 Onion
- 4 toes garlic
- 1 teaspoon osemary, fresh, chopped
- 1 tablespoon Thyme, fresh, chopped
- 1 tablespoon Sage, fresh, chopped
- 1/2 teaspoon Lavender flowers, dried and grated
- 2 tablespoon sugar
- 100 ml oil
- 1/2 cup tomato paste
Time: 30 min
Wash the vegetables, clean and cut into bite-sized pieces. Dice the onion roughly, finely chop the garlic. Wash and chop the herbs. Salt the aubergine pieces and leave for at least 10 minutes, then dab thoroughly.
Heat the olive oil in a large pan with a high rim. Fry the onions and zucchini, add the peppers and add the aubergine. Fry for about 5 minutes. Add the tomato puree and stir in, salt and pepper, add the garlic and herbs, the peeled tomatoes and the sugar. Set the cooker to medium and simmer the ratatouille for about 20 minutes, add some water if necessary. The vegetables should still have some bite.
Ratatouille tastes great with a piece of baguette or rice, but is also great as a side dish to meat dishes. Especially for lamb or beef the Ratatouille is a great side dish. Of course, the vegetables can also be modified, I also occasionally give mushrooms when I make the ratatouille as a “main course”.
The lavender flowers can also be omitted. Dried herbs are also available, but fresh ones are simply better.