Summary

Ingredients

• 1 eggplant (s)
• 1 zucchini
• 1 hot pepper
• 1 bell pepper (s)
• 3 tomato (s)
• 1 onion (s)
• 4 tablespoon tomato paste
• 1 dash olive oil
• 2 tablespoon yogurt
• 3 cloves garlic
• 1 pinch (s) salt and pepper
• Lemongrass
• 4 egg (s)
• 200 ml milk

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Instructions

1. Heat a saucepan over medium heat with the olive oil and let the cut vegetables and garlic simmer for about 20 minutes. I like it when the vegetables still have a bit of bite.
2. Therefore, every now and then in between costs regarding the degree of cooking.
3. At the end, fry the tomato paste in the middle of the pot and then mix it with the vegetables.
4. Season with salt, pepper, thyme and lemongrass (ginger also works and brings a nice freshness to the dish).
5. Just before the vegetables are ready, whisk the eggs with the milk and let set in a pan on a medium heat for about 4 minutes.
6. Finally, put the omelette on a plate, cover half of the ratatouille, close it and spread a good spoonful of yoghurt on top.
7. A nice fresh salad goes well with it.