Mediterranean Vegetable Ratatouille

Ingredients

• 1 eggplant
• 350 g zucchini
• 2 bell peppers (red and yellow)
• 2 onions
• 2 cloves garlic
• 1 handful herbs (thyme, oregano, rosemary)
• 6 tbsp Olive oil
• Salt
• pepper (ground)
• 4 tomatoes
• 0.5 handful basil

Instructions

1. 1.

   Wash the eggplant, cut it lengthwise into quarters and then into about 1 cm pieces. Wash the zucchini, trim the ends and slice into 1 cm thick rounds. Wash the bell peppers, clean them and cut into 3-4 cm triangles. Peel the onions and cut into wedges. Peel the garlic cloves and slice thinly. Rinse the herbs, shake dry and pluck leaves or needles.

2. 2.

   Mix the vegetables with the herbs, 4 tbsp oil, 1 tsp salt and a pinch of pepper and place in a large freezer bag. Seal and marinate overnight in the refrigerator.

3. 3.

   Blanch the tomatoes in boiling water, drain, shock them and peel off the skins. Halve, remove stems and seeds and dice the flesh.

4. 4.

   Drain the marinated vegetables in a sieve, catching the liquid. Heat the remaining oil in a wide pot and fry the vegetables over high heat for about 5 minutes, turning occasionally. Add the tomatoes and vegetable liquid. Cover and simmer on low heat for about 15 minutes, stirring occasionally.

5. 5.

   Wash the basil, shake dry and cut leaves into strips. Fold half of them under the finished dish, season with salt and pepper and sprinkle with remaining basil before serving.