Provençal Ratatouille

The Provençal version with lots of vegetables

 Make a little extra ratatouille and eat it the next day on toasted baguette. Also delicious with rice or pearl spelt.

• 3 tablespoons olive oil
• 2 eggplants, peeled and diced
• 1 large onion, chopped 2 cloves garlic, sliced
• 2 red bell pepper cubes
• 1 large zucchini, diced
• 4 large tomatoes, skinned, diced
• 1 can 400g diced tomatoes
• 1 sprig thyme
• 1 sprig rosemary
• 2 cloves garlic
• Dash of balsamic vinegar
• freshly ground pepper and salt to taste
• serve with rice or pearl spelt

1. Sprinkle the eggplant cubes with salt and let them sit for 10 minutes. Pat dry with kitchen paper.
2. Heat the oil in the pot and cook the eggplant until soft, about 10 minutes.
3. Add the onions and sauté until translucent.
4. Add the garlic and cook for 1 minute.
5. Add bell pepper and zucchini and fry for a while.
6. Add the tomatoes and herbs and bring to a boil, stirring.
7. Season with freshly ground pepper, salt, and balsamic vinegar.
8. Place the lid on the pot and let it cook for another 5 to 10 minutes, until the entire dish is hot.
9. Place in the EcoStoof for at least 1 hour.
10. Serve with rice or pearl spelt.