Summary

Ingredients

• 3 carrot (s)
• 2 zucchini
• 5 stalks celery
• 1 red pepper (s)
• 1 bell pepper (s), green or yellow
• 2 medium tomato (s), more if you like
• 1 eggplant (s)
• 2 onion (s), red
• 2 cloves garlic)
• 200 ml water
• 3 tablespoon tomato paste
• 1 teaspoon oregano, dried
• 0.5 teaspoon ½ thyme, dried
• some salt and pepper, whiter
• some olive oil for frying

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Instructions

1. Dice the carrots, courgette, celery, onions, peppers, tomatoes and the aubergine. The size of the cubes can vary slightly for the visual aspect as well. Put the carrots, zucchini and celery in a bowl. Put the eggplant in a small colander and season with salt. This removes the water and it becomes tastier. Let the aubergine steep for about 5 - 10 minutes and then rinse well. Put the peppers, tomatoes and aubergines in a second bowl. Put the onions and the garlic, which is best pressed with a garlic press, into a third container.
2. After the vegetables have been prepared, choose a pan big enough for all of the vegetables and add a little olive oil. Place the zucchini, carrots and celery in the hot pan, fry for about 3 minutes, then cook on medium heat for 10 to 20 minutes.
3. Take the vegetables out of the pan and then empty the bowl with the aubergines etc. into the pan, fry again briefly, season with thyme and oregano and cook for 10-15 minutes.
4. Then put the vegetables back in the original bowl, add the onions with the garlic to the hot pan and fry until the aromas are roasted.
5. While the onions are frying, stir the tomato paste into the water. Once the onions are brown, add the mixture and bring to a boil. As soon as it cooks, put all the vegetables back into the pan and season the ratatouille with salt and pepper.
6. The whole thing involves a lot of clipping, but it`s worth it.