Ratatouille with Feta in Coating

Ingredients

• 1.5 red bell peppers
• 1.5 yellow bell peppers
• 1 Zucchini
• 1 eggplant
• 1 vegetable onion
• 2 Garlic cloves
• 500 g ripe tomatoes
• 2 tbsp olive oil
• 300 ml Vegetable broth
• Salt
• Pepper (freshly ground)
• 0.5 tsp fresh chopped thyme
• 0.25 tsp fresh chopped rosemary
• 0.5 tsp fresh chopped oregano
• 500 g feta
• 100 g flour
• 1 egg
• 125 g breadcrumbs
• 500 ml plant oil

Instructions

1. 1.

   Wash the vegetables. Cut the bell peppers in half, remove seeds and white membranes, and dice into 1.5 cm cubes. Peel, halve, and dice the zucchini and eggplant into 1 cm cubes. Peel the onion and garlic and dice finely. Blanch the tomatoes, cool, peel, quarter, deseed, and finely dice the flesh.

2. 2.

   Heat oil in a pot and sauté the onion with garlic until translucent. Add the remaining vegetables except tomatoes and cook for 2-3 minutes. Add tomatoes and deglaze with broth. Season with salt, pepper, thyme, rosemary, and oregano, then simmer on medium heat for 10‑15 minutes.

3. 3.

   Meanwhile cut feta into 3 cm squares. Dredge each square first in flour, then in beaten egg, and finally in breadcrumbs. Press the coating firmly, heat oil in a pan, and brown the feta on all sides until golden. Drain on paper towels and serve with the ratatouille.