Colorful Ratatouille

Ingredients

• 6 tomatoes
• 1 Zucchini
• 1 eggplant
• 1 red bell pepper
• 1 yellow bell pepper
• 1 Red Onion
• 3 Garlic cloves
• 2 sprigs thyme
• 1 sprig rosemary
• 3 stems basil
• 10 g ghee (clarified butter)
• Salt
• Pepper

Instructions

1. 1.

   Boil the tomatoes, cool them, peel, quarter, remove seeds, and cut into large pieces.

2. 2.

   Wash and clean the zucchini, eggplant, and bell peppers. Slice the zucchini into thicker rounds, halve the eggplant lengthwise and slice it as well. Cut the bell peppers into bite‑size pieces.

3. 3.

   Peel the onion and cut it into wedges. Peel the garlic cloves and lightly crush them. Wash, shake dry, and pluck the leaves of thyme, rosemary, and basil. Chop the basil.

4. 4.

   Heat the ghee in a pan. Add the onion, garlic, zucchini, eggplant, and bell peppers; cook over medium heat, stirring occasionally, for about 5–10 minutes until golden brown.

5. 5.

   Stir in the tomatoes and herbs, season with salt and pepper, and serve.