Ingredients (serves 2):
- 1 aubergine
- 1 red & 1 green pepper
- 1 small zucchini
- 1 large onion
- 3 garlic cloves
- 5-6 medium tomatoes or 400 ml canned tomatoes
- 1 bouquet garni of one sprig of rosemary, thyme, tarragon and bay leaf each
- 3 tablespoons olive oil
Wash aubergine, remove the stalk, cut in half and then into thin slices. Sprinkle with a bit of salt and leave for 10 minutes.
In the meantime cut zucchini into thin slices, chop peppers into large cubes, peel and chop onion and garlic. Tie the herbs together. Now dry the aubergines with paper towels.
Heat the oil in a saucepan and fry the aubergine until golden brown. Now add zucchini, onion and garlic and fry for 3 more minutes. Then add 100 ml water, ½ teaspoon of salt, the tomatoes, the bouquet garni and cook with closed lid at low heat for at least 30 minutes. Stir occasionally and add a little water if the ratatouille thickens to much. Remove the bouquet and season with pepper and salt. Serve with fresh gluten free bread or pasta.