2 tbsp olive oil

½ minced garlic clove

1 small eggplant

1 zucchini

½ diced onion 

½ red bell pepper

½ green bell pepper

1 tsp sea salt

1 tomato

1 peeled cucumber

½ tsp oregano

¼ tsp ground pepper

½ tsp rosemary

½ tsp thyme

Cut the tomato and cucumber in dices, place in a blender and liquefy. Set aside.

Add olive oil to a nonstick skillet and heat over medium heat. Add garlic and when it is lightly browned add the onion, stir and cover the pan, cook for 7 to 10 minutes stiring occasionally.

Meanwhile clean the peppers, remove seeds and ribs. Chop in large dices. Cut the eggplant and zucchini in large dices.

Uncover the pan and add the peppers, stir, cover and cook for 5 minutes. Now add zucchini, eggplant and seasonings (pepper, thyme, rosemary, oregano) and cook about 10 minutes stirring occasionally.

Now add the tomato and cucumber mixture and let the ratatouille cook over low heat for 30 minutes. Season with salt.

You can eat as a main dish or as a side to fish, chicken or meat.

Per serving 250 gr app

Cal: 221.3 P: 4.4 F: 13.8 Cb: 17.5