Ratatouille
Vegan. 18 small steps, 6 of them done meanwhile, while a timer runs. The main ingredients: eggplant, zucchini and bell peppers.
- Time
- 50 min
- Difficulty
- Medium
- per serving
- 353 kcal
In Orzo you cook it step by step with timers, adjust the servings and put what’s missing on the shopping list. Also with the kitchen machine.
Ingredients
- Eggplant1
- Zucchini1
- Bell peppers2
- Onion1
- Garlic cloves2
- Diced tomatoes400 g
- Tomato paste1 tbsp
- Thyme½ bunch
- Basil½ bunch
- Vegetable oil2 tbsp
- Olive oil1 tbsp
- Sugar1 pinch
- Saltto taste
- Black pepperto taste
You need
4 parts- Large pan with lid
- Cutting board & knife
- Plate
- Wooden spoon
Directions
18 stepsDice the eggplant
Wash the eggplant and cut it into cubes about 2 cm.
- 1 Eggplant
Fry the eggplant
4 minHigh heat
Heat 1 tbsp vegetable oil in a large pan over high heat until it shimmers. Fry the eggplant with 1 pinch salt in a single layer for about 4 minutes, until golden brown.
- 1 tbsp Vegetable oil
- Salt
Cut the zucchini
Meanwhile, while step 2 runs
Meanwhile, wash the zucchini and cut it into cubes about 1.5 cm.
- 1 Zucchini
Set the eggplant aside
Transfer the eggplant to a plate.
Fry the zucchini
3 minHigh heat
Add ½ tbsp vegetable oil to the pan. Fry the zucchini with 1 pinch salt in a single layer for about 3 minutes, until it gets some color.
- ½ tbsp Vegetable oil
- Salt
Cut the bell pepper
Meanwhile, while step 5 runs
Meanwhile, wash the bell pepper, remove the seeds and cut it into pieces about 2 cm.
- 2 Bell peppers
Set the zucchini aside
Transfer the zucchini to the plate with the eggplant.
Fry the bell pepper
3 minHigh heat
Add ½ tbsp vegetable oil to the pan. Fry the bell pepper with 1 pinch salt for about 3 minutes, until the edges brown.
- ½ tbsp Vegetable oil
- Salt
Dice the onion
Meanwhile, while step 8 runs
Meanwhile, peel the onion and dice it finely.
- 1 Onion
Chop the garlic
Meanwhile, while step 8 runs
Peel the garlic cloves and chop them finely.
- 2 Garlic cloves
Pick the thyme
Meanwhile, while step 8 runs
Strip the thyme leaves from the stems.
- ½ bunch Thyme
Set the bell pepper aside
Transfer the bell pepper to the plate with the other vegetables.
Soften the onion
4 minMedium heat
Add ½ tbsp olive oil to the pan. Cook the onion over medium heat for about 4 minutes, until soft and golden yellow.
- ½ tbsp Olive oil
Toast the tomato paste
Medium heat
Add the tomato paste and garlic and toast for about 1 minute, stirring, until the paste darkens.
- 1 tbsp Tomato paste
Add the tomatoes
Medium heat
Add the diced tomatoes, thyme, 1 pinch salt, black pepper and 1 pinch sugar and bring to a boil.
- 400 g Diced tomatoes
- Salt
- Black pepper
- 1 pinch Sugar
Simmer the vegetables
20 minLow heat
Return the eggplant, zucchini and bell pepper to the pan. Cover and simmer over low heat for about 20 minutes, stirring now and then.
Pick the basil
Meanwhile, while step 16 runs
Meanwhile, pick the basil leaves.
- ½ bunch Basil
Season to taste
Season with salt and black pepper. Drizzle with the remaining olive oil and sprinkle the basil on top. Serve warm or at room temperature.
- ½ tbsp Olive oil
- Salt
- Black pepper
Nutrition
per serving353 kcal
- Protein
- 7.8 g
- Carbohydrates
- 32 g
- Fat
- 21 g
Guide values, calculated from the ingredients.
