Ratatouille

Ingredients

• 2 Eggplants
• Salt
• Pepper (freshly ground)
• 2 onions
• 1 bell pepper
• 3 plum tomatoes
• 2 Garlic cloves
• 6 tbsp Olive oil
• 1 tbsp pine nuts
• 1 tsp rosemary leaves (finely chopped)
• 2 tsp basil (chopped)
• 400 g passata (1 passata tomato)
• 3 tbsp sliced green olives
• 2 tbsp Tomato paste
• basil (fresh)

Instructions

1. 1.

   Wash, trim and cube the eggplants. Salt the cubes and let them stand for 10 minutes, then squeeze out the water.

2. 2.

   Peel the onions and cut into rings.

3. 3.

   Wash, trim, seed, remove white membranes from the bell pepper and chop the flesh into large pieces.

4. 4.

   Wash the tomatoes, halve, seed and slice into strips.

5. 5.

   Peel the garlic and slice into rounds.

6. 6.

   Heat the oil in a tall pan and sauté the vegetables. After about 5 minutes add the garlic and herbs. Stir in the passata and tomato paste, season with salt and pepper, cover and simmer on low heat for another 15 minutes. Garnish with fresh basil leaves before serving.