Ratatouille Recipe

Feel French and make the musty vegetable ratatouille with eggplant, zucchini, paprika and tomato in the lead. Give frying and cooking some time and love, it will taste good. A classic for lamb rack, fried fish or used as a base in other dishes.

Ingredients 4 servings

  • 1 red onion
  • 3 garlic cloves
  • 400 g eggplant
  • 400 g of zucchini
  • 1 red pepper
  • 2 tablespoons olive oil
  • 1 tbsp tomato puree
  • 1 1/2 cups of dry white wine or cooking wine
  • 1 jar of peeled tomatoes (about 400 g)
  • salt

Suggestions for spice combinations

  • 2 tsp rosemary + 1 tsp thyme
  • 2 tsp ground cumin + 2 teaspoon whole coriander seeds
  • 2 tsp ground cumin + 1 tsp bell pepper powder
  • grated peel of 1 lemon + 2 teaspoon fennel seeds
  • grated orange peel from 1 orange+ 2 tbsp ajvar relish

How to prepare

      • Peel and chop the garlic and garlic cloves. Chop the eggplant, zucchini, and bell pepper roughly.
      • Mash the onion in half of the oil soft on medium heat for about 10 minutes with stirring.
      • Start hours
      • Add the rest of the oil and add in the zucchini, eggplant and fry for another 10 minutes.
      • Start hours
      • Add the paprika, tomato puree, white wine, and the peeled tomatoes. Cook on low heat for about 30 minutes. Now select seasoning and add it. Taste with salt.

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