Ratatouille with Merguez
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 eggplant (s)
- 1 zucchini
- 3 beefsteak tomato (s)
- 2 bell peppers, yellow and red
- 1 vegetable onion (s)
- 2 cloves garlic
- 6 tablespoon olive oil
- 1 tablespoon tomato paste
- 800 ml vegetable stock
- 6 sausages (merguez, lamb sausages)
- 2 tablespoon red wine vinegar
- 2 teaspoons herbs Provence, frozen
- 1 teaspoon sugar
- salt
- pepper
- some herbs, fresh (rosemary, thyme, chervil, tarragon) for garnish
Print Recipe
Pin Recipe Instructions
- Clean the aubergines, rinse, quarter lengthways, dice and lightly salt. Clean the zucchini, rinse, halve lengthways and cut into slices. Score the tomatoes crosswise, scald with boiling water, the tomatoes should be covered, and let stand for 1 minute. Then drain, quench, peel, cut in half and remove the stalk. Then roughly dice the tomatoes and collect the juice. Halve the peppers, remove the seeds and the white partitions, rinse and also roughly dice. Peel and finely dice the onion and garlic.
- Heat 5 tablespoons of olive oil in a large saucepan and fry the vegetables (except tomatoes) with onion and garlic cubes in portions over medium heat. Then add the tomato paste and roast a little. Then add the tomato cubes along with the juice and pour the vegetable stock on top. Season with a little salt, a few turns of colored pepper from the mill and a little sugar, stir in 1 to 2 teaspoons of Provence herbs and cook covered over a low heat for about 15 minutes.
- In the meantime, cut the sausages into 1 to 2 cm pieces and fry them in a pan in 1 tablespoon of hot olive oil.
- Season the ratatouille with the red wine vinegar and some salt, a few turns of colored pepper from the mill and, if necessary, some sugar and fold in the pieces of sausage. Garnish the ratatouille with the herbs.
- Fresh baguette goes well with it.
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