Ratatouille with Herbs and Wine
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 250 g onion (s)
- 3 cloves garlic
- 500 g tomato (s)
- 1 red pepper (s)
- 1 bell pepper (s), green
- 500 g auberine (s)
- 500 g zucchini
- 125 ml olive oil
- 1 pinch (s) sugar
- salt and pepper
- 1 teaspoon tarragon, dried
- 1 teaspoon rosemary, dried
- 0.5 teaspoon ½ basil, dried
- 1 teaspoon thyme, dried
- 125 ml white wine
- 1 bunch parsley
Print Recipe
Pin Recipe Instructions
- Cut aubergines into slices and season with salt, drain in a colander. Cut the onions into rings, chop the garlic cloves, peel the tomatoes and cut into pieces, cut the bell pepper into strips, cut the zucchini into slices.
- Fry the onion rings in oil, then pour in the pepper strips, rinsed and drained aubergines, zucchini and tomatoes one after the other. Stew everything for a few minutes at a time. Then season with herbs (parsley comes in at the very end), add garlic, pour in wine and simmer for 30 minutes over low heat.
- You can also serve the ratatouille cold or lukewarm.
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