R ATATOUILLE

INGREDIENTS:

2 zucchinis

2 medium eggplants

1 bell pepper

½ an onion

3 garlic cloves or more

1 cup of olive oil

1 can of thick tomato sauce or crushed tomatoes (approx. 398 ml), I recommend Mutti’s

Polpa Finely Chopped

Tomatoes

Salt & pepper to taste

2 tablespoons of Herbes de Provence or thyme or fresh basil

30 minutes

2 servings

STEPS:

1. Clean all the vegetables. Cut the eggplants into square pieces, not too thick but not too thin either, and fry them in half of the olive oil until fairly tender. Use a large pot to avoid splashing hot oil everywhere. Take out the eggplant pieces and place them on a papertowel-covered plate.

2. While the eggplant is cooking chop the onion into small pieces and the zucchini into squares about the same size as your eggplant. Chop the bell peppers into small cubes.

3. In the same pan you fried the eggplant, throw in the onion, the zucchini, and bell pepper with the rest of the oil. Cook all until tender. Then, add the crushed tomatoes, garlic, Herbes de Provence, and salt and pepper to taste.

4. Add the eggplant you put aside and cook everything together for 15 min with the lid on. Et voila!