Delicious side dish full of veggies. Ratatouille is made all over the world with lots of different vegetables and using different cooking techniques. There is not one right way but the most important is to honor the flavours of the vegetables and herbs. To strengthen that you can add a bit of cheese but just let the veggies do the work!

30 minutes
0 – 5 euro pp

Ingredients for 2 pers.:

  • 1 eggplant
  • 1 zucchini
  • 1 pointed pepper
  • 1 onion
  • 1 tin diced tomatoes
  • rosemary
  • sage
  • thyme
  • oregano
  • 2 garlic cloves
  • parsley
  • 200 ml red wine
  • 2 tbsp balsamic vinegar
  • Basil
  • parmesan cheese
  • salt and pepper

How to prepare it:

Peel and chop the onion. Finely chop the herbs. Wash the vegetables and cut all the vegetables into bite-s ready pieces. Peel the garlic, cut it about half and remove the carrot.
Put a good drizzle of olive oil in a casserole. Add the onion and sauté the onion for 2 minutes, now add the herbs (anything but the basil) and stir well.

Stir the eggplant into the onion and spice mixture and bake for 5 minutes. Add the zucchini and paprika. Squeeze the garlic with the vegetables and let everything get hot. Now add the tomato cubes, balsamic vinegar, and red wine. Bring to the boil and simmer for 20 minutes. Stir regularly so it does not burn. Add some salt and pepper to taste.

Serve the ratatouille with some grated parmesan and basil sprinkled over it.