Ratatouille That Children Also Enjoy
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 large eggplant (s), (aubergine)
- 750 g zucchini
- 3 large onion (s), (quantity variable)
- 1 bell pepper (s), yellow and red
- 1 can tomato (s), peeled
- 0.5 tube ½ tomato paste, concentrated
- 5 cloves garlic, (or 2-3 the Chinese large bulbous)
- 3 tablespoon sugar, (this is the magic ingredient)
- 2 teaspoons herbs from Provence or optionally oregano, rosemary, thyme
- 1 shot red wine, vinegar or none them
- 1 cube soup spice
Print Recipe
Pin Recipe Instructions
- Finely chop and roast the onions.
- Dice all other vegetables, gradually add, roast for a while and then pour the juice from the tomato can on top. Just a little more water so that it doesn`t burn.
- Chop the canned tomatoes and add them, also the tomato paste and, if desired, the wine or vinegar. If there is wine with it, let it boil for a long time.
- Add a little water and simmer for about 45 minutes, stirring every now and then. The more unrecognizable the aubergine, the better!
- The reason children devour this variant is because of the sugar! Our gourmets (9 and 12 and no vegetable fans) couldn`t get enough on vacation. You can of course vary the quantities completely, or you can use green peppers and no aubergines at all.
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