Ratatouille with fresh herbs
This classic vegetable stew from the Southern France cuisine not only tastes delicious, but is also easy to prepare. Additionally, Ratatouille is perfect for less-than-perfect veggies and those that have to be used rather now than later, like the occasional zucchini, tomatoes, and other veggies in the fridge. With Mediterranean herbs and some tomato paste, your ratatouille becomes a delicious, wholesome dish.
Ingredients
- 2 Tbsp Olive oil
- 2 big onions
- 2 big garlic cloves
- 1 big aubergines
- 2 small zucchini
- 1 red peppers
- 1 yellow peppers
- 6 big tomatoes
- 5 pieces dried tomatoes
- 2 Tbsp tomato paste
- 2 bay leaves
- 1 twig rosmarin
- 2 twigs thyme
- 1 twig oregano
- salt and pepper
- 2 Tbsp tamari
Instructions
- Peel the onions and cut in halves. Peel the garlic. Dice both into small cubes or chop in a kitchen appliance.
- Cut the aubergine into 1.5 cm cubes, place on a plate and sprinkle with salt.
- Cut zucchini, peppers and tomatoes into 1.5 cm cubes. Roughly chop the sun-dried tomatoes and herbs.
- Heat the olive oil in a large pot/casserole. Sauté the onion and garlic for approx. 5 minutes.
- Then add the diced peppers and sauté.
- Put the zucchini, aubergines, diced tomatoes, sun-dried tomatoes, tomato paste, bay leaves, rosemary, thyme, oregano and some salt and pepper in the pot and stir briefly. Let everything simmer for 45 minutes, stirring occasionally.
- Season the ratatouille with tamari, salt and pepper. Serve with e.g. wholemeal bread or a side dish of your choice.
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