Summary

Ingredients

• 4 tablespoon olive oil, extra virgin
• 1 onion (s), chopped
• 1 red pepper (s), diced
• 3 tomato (s), roughly chopped
• 1 sprig rosemary, fresh
• 1 bay leaf
• 4 cloves garlic, chopped
• 1 aubergine (s), diced
• 2 zucchini, diced
• 100 g date (s), pitted and chopped
• 2 teaspoons paprika powder, noble sweet
• Salt and pepper, black
• 2 tablespoon almond flakes, roasted without fat

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Instructions

1. Preheat the oven to 190 ° C top / bottom heat.
2. Heat 2 tablespoons of olive oil in a saucepan. Braise the onion and bell pepper in it for 3 - 4 minutes until soft. Add the tomatoes, rosemary, bay leaf and garlic, set aside for now.
3. Heat the remaining 2 tablespoons of olive oil in another saucepan and fry the aubergine and zucchini over medium heat for 3-4 minutes until golden brown. Degrease on kitchen paper. Put the aubergine, zucchini, dates and paprika in the saucepan, mix everything well. Pour into an ovenproof container with a lid.
4. Now cook in the hot oven for about 25-30 minutes, until the vegetables are soft. Take out of the oven, remove the sprig of rosemary and bay leaf. Season to taste with salt and pepper. Serve the ratatouille garnished with toasted almond flakes.
5. Cooked bulgur goes well with it.