Ratatouille
A vibrant Provençal vegetable stew of simmered eggplant, zucchini, and bell peppers in a rich tomato base.
- 45 min
- 444 kcal / serving
- easy
- vegan
- Protein
- 7.6 g
- Fat
- 31.6 g
- Carbs
- 37 g
Allergens: none of the 14 major allergens in the ingredients (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 1 pc eggplant (diced)
- 1 pc zucchini (sliced)
- 2 pc bell peppers (red and yellow, diced)
- 1 pc onion (finely chopped)
- 2 pc garlic cloves (finely chopped)
- 400 g crushed tomatoes (canned)
- 4 tbsp olive oil
- 1 tbsp Herbes de Provence
Method
- Heat 2 tbsp of olive oil in a large skillet and sauté the diced eggplant for 5 minutes until browned, then remove.
- Add the remaining olive oil to the pan and cook the zucchini and bell peppers for about 4 minutes.
- Stir in the chopped onion and garlic, cooking for an additional 2 minutes until translucent.
- Return the eggplant to the pan, then pour in the crushed tomatoes and add the Herbes de Provence.
- Stir the mixture thoroughly and season generously with salt and black pepper.
- Reduce the heat to low, cover the skillet, and let the vegetables simmer gently for 20 minutes until perfectly tender.
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