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Ratatouille

Vorbereitungszeit 15 Minuten
Zubereitungszeit 20 Minuten
Gesamtzeit 35 Minuten
Portionen 5
Kalorien 141kcal
Autor Marsha

Zutaten

  • 1 tbsp. olive oil
  • 1 onion diced
  • 2 garlic cloves pressed
  • 1 tbsp. tomatoe paste
  • 1 eggplant diced
  • 2 pepper bells I used red ones, diced
  • 2 zucchini diced
  • 2 cans of tomatoes sieved or peeled - if you use peeled, I suggest to blend them
  • 1 tsp. rosemary minced
  • 1 tsp. sugar

Anleitungen

  • first season the cut eggplant with around half a tbsp. salt and set aside for 10 min. Then squeeze out the fluid and put within reach.
  • Sautée the onion and garlic in the oil until glazed and then add the eggplant.
  • Leave it for about 3 minutes and then add the tomatoe paste, the sugar and the rosemary and let it brown for 2 minutes.
  • Deglaze with the canned tomatoes, add the remaining vegetables and let it simmer in low heat until the vegetables are cooked to your liking
  • season with salt and pepper to taste

Nährwerte

Serving: 1g | Kalorien: 141kcal | Kohlenhydrate: 25g | Protein: 5g | Fett: 4g | mehrfach ungesättigte Fette: 2g | Ballaststoffe: 7g | Zucker: 17g