French Ratatouille

Every nation has its own version of ratatouille, which is the essential vegetable medley of summer. The Ratatouille enriched with zucchini and eggplant evokes the region of Provence and can turn any day into a French holiday.

 

Ingredients (for 4 people):

1 large red onion

4 cloves of garlic

1 large eggplant

4 medium-sized zucchinis

1 red bell pepper

2 yellow bell peppers

6 red, ripe tomatoes

1 bunch of parsley or basil

3 tbsp olive oil

Salt, pepper to taste

1 tbsp thyme

1 can of diced tomatoes or tomato puree

1 tbsp balsamic vinegar

Juice of ½ lemon

Preparation:

1. Prepare the vegetables: dice the zucchini, eggplant, and tomatoes, and slice the onions, garlic, and peppers into strips.

2. In a pan, separately fry the vegetables in olive oil until golden brown. Collect the prepared zucchini, eggplant, peppers, and tomatoes in a large pot.

3. Finally, fry the onions and garlic, and add the herbs. Mix in the canned tomatoes, balsamic vinegar, salt, and pepper.

4. Combine the vegetables with the tomato-onion sauce and simmer covered for another 20-30 minutes.

5. Be careful not to let the bottom burn, stir frequently.

6. Finally, add the lemon juice and garnish with herbs.

7. You can serve it with bread or a bowl of rice, but it's excellent on its own as well.