Ingredients:
1 large zucchini
1 large eggplant
2 medium carrots
2 red sweet peppers
1 large onion
4 garlic cloves
4 tomatoes
2 tbsp. tomato paste
Fresh thyme and basil for garnishing
olive oil
salt and pepper to taste
Preparation:
Dice all vegetables into cubes or thin circles.
In a large skillet, heat the olive oil. Saute the onion and garlic until soft.
Add the carrots and cook, stirring, for 5 minutes.
Add the zucchini and eggplant and cook for another 5 minutes.
Add the red pepper and tomatoes. Cook for 10 minutes until the vegetables are soft.
Add tomato paste, thyme, basil, salt and pepper. Stir for 2 to 3 minutes.
Serve ratatouille hot, garnished with fresh herbs.
