Step 1/4
- 350 g eggplant
- 200 g zucchini
- 200 g yellow bell pepper
- 300 g tomato
- 1 red onion
- 2 cloves garlic
- 5 g marjoram
- 5 g oregano
- 5 g rosemary
- 5 g thyme
- salt
- kitchen twine
- oven
- sieve
- bowl
- cutting board
- knife
Preheat the oven to 200°C/390°F. Quarter the eggplant and dice into large chunks. Transfer to a sieve set over a bowl, salt well, and massage. Let drain for approx. 10 min. In the meantime, dice zucchini and yellow bell pepper. Slice tomatoes lengthwise into chunks. Finely dice red onion and garlic. Finely chop marjoram and oregano. Using kitchen twine, tie rosemary and thyme to into a small bouquet garni.
Step 2/4
- baking sheet
- parchment paper
Squeeze out excess water from the eggplant, massage it with a part of the olive oil and spread out onto a parchment-lined baking sheet. Transfer to the oven and let roast for approx. 20 min. at 200°C/390°F.
Step 3/4
- 3 tbsp olive oil
- 2 tbsp tomato paste
- 2 tbsp balsamic vinegar
Heat the remaining olive oil in a large pot set over medium-high heat. Sauté the tomato paste, onion, and garlic for approx. 2 min. Add the zucchini and yellow bell pepper and sauté for approx. 5 min. more. Add the tomatoes, bouquet garni, and balsamic vinegar and stir well. Reduce the heat to medium-low, cover with a lid, and let cook approx. 15 min, stirring occasionally.
Step 4/4
- 2 tbsp crème fraîche (optional)
- salt
- pepper
Remove the pot from the heat and take out the bouquet garni. When the eggplant is soft, remove from the oven and add to the ratatouille along with the chopped marjoram and oregano. Season well with salt and pepper. Serve with crème fraîche and crusty white bread, if desired.
