Farmer Ratatouille

 

A simple and tasty side dish to many of my recipes.
A much more elaborate version (it's worth the effort, but should remain something special), would be Confit Byaldi. Known from the wonderful animation "Ratatouille".

Preparation You'll need: Large pan with lid or a medium pot with lid
Ingredients (for two persons) 150-180 g Courgette 150-180 g Aubergine 1 small onion 1 small red bell-pepper (around 150 g) 200-250 g tomatoes Herbs: 2-3 stems of basil 1 small twig (or ½ tsp.) Thymian 1 small twig (or ½ tsp.) Rosmarin 1 small twig (or ½ tsp.) Oregano 1-2 cloves of garlic 2 EL tomato puree 75 ml broth (chicken or vegetables) Good olive oil Salt and pepper
Step 1 Rougly dice the onion, clean bell-pepper and remove the seeds and white wands, cut into smaller pieces. Put aside together.
Step 2 Clean and cut into smaller pieces 150 to 180 g of Aubergine and Courgette, 250 g of Tomatoes. Chop 1 or 2 cloves of garlic, put all this together into a larger plate or bowl. Furthermore clean the herbs (Thyme, rosemary and oregano; ½ tsp. each and 2 or 3 stems of basil), pluck the leaves and chop them a bit. Add together with 2 Tbsp. tomato purée to the veggies.
Preparation Heat up some good olive oil in pan. Add plate #1 and sauté for 5 minutes on medium heat. Add plate #2, mix and sauté for another minute or two. Add 75 mL broth, season with salt and pepper and let it simmer for 15 minutes, covered with lid. Then check, how much liquid is there and let it simmer uncovered for another 10 to 15 minutes until almost all liquid is gone. Finally stir again and season to taste.