Ratatouille II.

Last Updated on October 8, 2024

Vegetable mixture of eggplant, zucchini, peppers, tomatoes, onions and garlic, served with grated parmesan cheese.

Ingredients:

100 g of cherry tomatoes 3 pcs of thyme seeds 3 pcs of rosemary seeds 3 pcs of basil sprigs 2 pcs smaller onions 2 pcs of colored peppers 2 pcs smaller courgettes 2 pcs smaller aubergines 1 pc garlic cloves olive oil parmesan for sprinkling ground pepper salt

Procedure:

1 Wash and clean all the prepared Vegetable Recipes, cut the aubergines, courgettes and peppers into equal sized pieces, halve the tomatoes, cut the onion into marigolds, slice the garlic and tear the herbs from the stems, keep some for garnish, chop the rest finely
2. In a large pan heat 4 tablespoons of olive oil, first fry the aubergines, after 2 minutes add the courgettes, fry briefly, then add the onions, peppers and garlic
3. Finally, add the chopped herbs, tomatoes, salt and pepper and stir fry for about 5 minutes
4. Sprinkle the finished ratatouille with grated parmesan cheese and garnish with herbs.

Recommendation:

Serve with boiled potatoes in their skins or with fresh bread.