Mediterranean Vegetable Ragout with Rosemary Potatoes

Ingredients

• 500 g zucchini
• 500 g eggplant
• 2 bell peppers (red and yellow)
• 400 g Tomatoes
• 1 Red Onion
• 4 Garlic cloves
• 3 sprigs thyme
• 5 tbsp olive oil
• Salt
• Pepper (freshly ground)
• a handful basil leaves
• 3 rosemary sprigs
• 1 kg potatoes

Instructions

1. 1.

   Wash and trim the zucchini and eggplant. Wash, trim, halve, seed, and remove all white membranes from the peppers. Cut the vegetables into small, bite‑sized cubes. Briefly blanch the tomatoes, cool them, peel, quarter, seed, and dice them. Peel and finely chop the garlic. Wash and shake dry the thyme and rosemary.

2. 2.

   Heat 5 tbsp oil in a pot over medium heat, sauté the eggplant cubes for about 2 minutes while stirring. Add zucchini, peppers, onion, garlic, and thyme, and cook together. Then stir in the tomatoes, season with salt and pepper, cover, and simmer on low heat for about 15 minutes, stirring occasionally. Season again with salt and pepper, then fold in the basil leaves and one rosemary sprig.

3. 3.

   Meanwhile peel and quarter the potatoes, place them in a baking dish and mix with the remaining oil. Tear rosemary needles from the stems and scatter over the potatoes. Roast the potatoes in a preheated oven at 220 °C (200 °C fan‑forced; gas: level 3–4) for 30–35 minutes until golden brown, turning once or twice. Season with salt and pepper and serve alongside the ragout.