Classic Ratatouille | French Vegetable Dream

Preparation

• 1
  Score the tomatoes crosswise on top. Immerse in boiling water for 30 seconds, then immediately quench in ice water. Peel off the skin and cut the flesh into cubes of approx. 1 cm.
• 2
  Finely dice the onion and garlic. Pluck the thyme leaves from the sprigs and roughly chop them. Deseed the bell peppers and cut them into strips approx. 4 cm long and 0.5 cm wide.
• 3
  Wash the zucchini and eggplant. Cut off the skin along with approx. 1 cm of flesh from all sides and cut into sticks of the same size as the bell peppers. The soft interior with the seeds is not used for this recipe.

Instructions

• 1
  Heat 30 ml of olive oil in a pot over medium heat. Sauté the onion until translucent. Add the bell pepper strips, cover, and simmer over low heat for approx. 5 minutes.
• 2
  Stir in the diced tomatoes and simmer covered for another 5 minutes. Add garlic and thyme, stir, and simmer for another 5 minutes. Then remove the lid, increase the heat, and reduce the excess liquid almost completely. Remove from heat.
• 3
  In a separate pan, heat 60 ml of olive oil strongly. Fry the zucchini sticks in it for approx. 5 minutes until golden brown. Transfer to a sieve and drain well.
• 4
  Add another 60 ml of olive oil to the pan and fry the eggplant sticks for approx. 5 minutes until golden brown. Drain these as well. Finally, fold the fried vegetables (zucchini and eggplant) into the remaining vegetable mixture in the pot. Season with salt and pepper and serve warm.