Olive Ratatouille À La Gabi

by Editorial Staff

Summary

Prep Time 35 mins
Cook Time 20 mins
Total Time 55 mins
Course Side Dish
Cuisine European
Servings (Default: 4)

Ingredients

  • 3 tablespoon olive oil
  • 1 large onion (s), peeled, chopped
  • 1 clove garlic, peeled, chopped
  • 1 eggplant (s), 300 g, diced
  • 1 red pepper (s), pitted, cut into pieces
  • 1 bell pepper (s), yellow, pitted, cut into pieces
  • 200 g zucchini, sliced
  • 3 sprigs rosemary, needles torn off, finely chopped
  • 3 sprigs thyme, leaves plucked and chopped
  • 400 g bottle tomato (s), ripe, peeled, diced
  • 100 g olives, black, stone-free, halved
  • Salt and pepper, black, from the mill
  • 1 pinch (s) sugar
  • 0.5 ½ bunch basil, leaves roughly chopped
Olive Ratatouille À La Gabi
Olive Ratatouille À La Gabi

Instructions

  1. Heat the olive oil in a large pan, sauté the onion and garlic in it, add the aubergine, paprika and zucchini and fry. Mix in the rosemary and thyme and cook covered for approx. 4 - 5 minutes. Add tomatoes and simmer covered for approx. 15 minutes. Mix in the olives, season with salt, pepper and sugar and serve sprinkled with basil.

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