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2 Minutes



  • 2 eggplants
  • 4 zucchini
  • 3 red peppers
  • 3 yellow peppers
  • 140 grams of onions
  • Crystal salt and pepper from the mill
  • 50 ml olive oil, heat resistant
  • 1 tbsp tomato paste
  • 3 cloves of garlic
  • 600 ml vegetable broth
  • 1 jar of peeled tomatoes
  • 1 tbsp thyme


Instructions for preparation

Step 1: First, the vegetables are cut into approx. 1 cm cubes and the garlic is pressed. For the ratatouille, halve all the prepared vegetables. Place half of the vegetables on a baking sheet lined with baking paper and season with salt and pepper.

Step 2: Heat 50 ml olive oil in a wide pan and lightly sauté the other half of the vegetable for 5 minutes. Add 1 tablespoon of tomato paste and the garlic and stir-fry for about 2 minutes. Deglaze with 600 ml vegetable stock, add 300 g peeled tomatoes and 1 tbsp thyme. Cover the pot and simmer for about 1.5 hours; Stir occasionally. Then remove the lid and let simmer for another 30 minutes.

Step 3:While the ratatouille is still simmering, preheat the oven to 200°C. Place the vegetables on the tray in the oven and bake for approx. 30 minutes. Then remove the tray from the oven and set aside.

Step 4: Just before serving, add the baked vegetables to the pot and fold in briefly. Season the ratatouille with salt and pepper, arrange and serve. We wish you a lot of fun imitating and a good appetite!

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