Ratatouille

Ingredients

• 1 large eggplant
• Salt
• 2 small thin zucchini
• 1 parsley root
• 1 red bell pepper
• 300 g cherry tomatoes
• 3 red onions (180 g each)
• 1 Garlic clove
• 4 tbsp olive oil (40 ml)
• 150 ml Vegetable broth
• 2 tbsp Tomato paste
• Pepper

Instructions

1. 1.

   Wash the eggplants, halve them and sprinkle with salt. Wash the zucchini and slice into rounds. Peel the parsley root, cut lengthwise in half and chop into pieces. Rinse the bell pepper, halve it, remove seeds and cut into bite‑sized chunks. Wash the tomatoes. Peel the onions and garlic; cut the onions into wedges and finely mince the garlic.

2. 2.

   Heat oil in a pot. Sauté all vegetables except the tomatoes over medium heat. Stir in tomato paste and pour in vegetable broth, then simmer for 5 minutes.

3. 3.

   Add the remaining vegetables and continue to cook covered for another 10‑15 minutes over medium heat. Season the ratatouille with salt and pepper and serve hot.