Ratatouille

Name: Ratatouille
Total time: 1800 s
Yield: 3 servings
Cuisine: American
Ingredients: 1−２ eggplants; 1 big bell pepper (or 4 small green bell peppers); 1 zucchini; 1 can canned tomato (diced); some oregano; pepper and salt; some olive oil; (optional) an onion, bacon/ham or a canned tuna

D.Erika @cook_2521719

My mother-in-law taught me this recipe and I rearranged a little. I'm not a big fan of fresh tomatoes, so by using the canned tomato, it's much easier for me to enjoy ratatouille. Also recommended for children from 12 months (you may want to reduce the amount of oil and cut the vegetables in smaller pieces). By adding meat or fish, this can be a main dish for lunch or dinner. And we like to eat this with pasta, rice or couscous!

D.Erika @cook_2521719

Saved

Ingredients

30 mins

3 servings

1−２eggplants
1big bell pepper (or 4 small green bell peppers)
1zucchini
1 cancanned tomato (diced)
some oregano
pepper and salt
some olive oil
(optional) an onion, bacon/ham or a canned tuna

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Steps

30 mins

1

Cut the eggplants in small cubes. Spread the olive oil in a pot and fry them.
2

Cut the bell pepper(s) and add to the pot to fry together.
3

Cut the zucchini and add to the pot.
4

Add the canned tomato, the pepper, salt and the oregano in the pot. Cook for about ten minutes.
5

I use a pot warmer so that it continues cooking slowly until meal time.