Summary

Ingredients

• 2 onions)
• 2 cloves garlic)
• 2 tomato (s)
• 2 zucchini
• 1 eggplant (s)
• 2 bell peppers, red and yellow
• 2 tablespoons oil
• rosemary
• thyme
• salt and pepper
• 1 can tomato (s), (425ml)
• 200 ml vegetable stock
• 350 g penne
• 200 g sheep cheese

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Instructions

1. Clean, wash and chop all vegetables.
2. First fry the onions and garlic and then add the rest of the vegetables. Fry everything as soft as possible. Deglaze with canned tomatoes and broth and season with the herbs and spices. Bring to the boil, cover and stew for about 15 minutes.
3. Cook the noodles al dente as usual, then drain and drain. Crumble the sheep`s cheese over the ratatouille and stir in gently and serve the ratatouille with the pasta and enjoy.