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
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- 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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