Colorful Ratatouille with Ground Meat Balls
A colorful ratatouille with ground meat balls is a recipe featuring fresh ingredients from the stew category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 small red bell pepper
- 1 small yellow bell pepper
- 200 g eggplant
- 200 g zucchini
- 1 ripe tomato
- 1 onion
- 2 Garlic cloves
- 200 g minced pork
- 125 ml dry white wine
- 1 tsp seasoned broth
- 1 sprig rosemary
- 2 tbsp olive oil
- 1 tbsp Tomato Paste
- 50 g ketchup
- Salt
- ground black pepper
Instructions
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1.
Wash, trim, halve, seed, remove the white membranes of the bell peppers and cut into strips.
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2.
Wash the eggplant, zucchini, and tomato and cut them into bite‑sized pieces. Halve the rosemary sprig.
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3.
Peel the onion and slice it into rings.
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4.
Peel the garlic and mince it.
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5.
Shape small meatballs from the minced pork.
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6.
Sauté the onion with garlic in hot olive oil, add the bell peppers, eggplant, zucchini, and rosemary; stir briefly. Sprinkle the seasoned broth over them, pour in the wine, mix in tomato paste and ketchup, and season with salt and pepper. Place the meatballs on top, cover, and simmer for 7 minutes. Then increase heat to evaporate most of the liquid, taste, and adjust seasoning. Garnish with rosemary and basil if desired before serving.
