Ingredienst for 4 Portions
4 tablespoons Oil (extra virgin olive oil)
1 Onion (s), chopped
1 Pepper (s), red, diced
3 Tomato (s), coarsely chopped
1 branch / es Rosemary, fresh
1 Bay leaves
4 toe / n Garlic, chopped
1 Eggplant (s), diced
2 Zucchini, diced
100 g Dates, pitted and chopped
2 tsp Paprika, sweet
Salt
Pepper, black
2 tablespoons Almond (s), sliced almonds, roasted (without oil)
Preparation
Preheat oven to 190 ° C. In a saucepan, heat 2 tablespoons olive oil. The onion and bell pepper in 3-4 minutes cook it soft. Add the tomatoes, rosemary, bay leaf and garlic, set aside. In another pot, heat the remaining 2 tablespoons olive oil and fry the eggplant and zucchini for 3-4 minutes in medium heat until golden brown. grease on kitchen paper. Eggplant, zucchini, peppers and dates the powder into the pan, mix well. Pour into a oven-proof container with a lid and cook for 25-30 minutes in the oven until the vegetables are soft. Remove from oven, remove the rosemary sprig and bay leaf. Season with salt and pepper. The ratatouille garnish with toasted almonds.
Serve with cooked bulgur.
Preparation time: 20 min
