Ratatouille

For the ratatouille, wash and clean the eggplant, zucchini, peppers, tomatoes and garlic and cut into coarse pieces. Heat olive oil, chop onions and fry until golden. Add the vegetables, sauté, stir in tomato paste and deglaze with white wine. Add bay leaves, sugar and water and vinegar and simmer covered until tender. Season ratatouille with salt and pepper.

Preparation Tip:

Ratatouille can be served as an appetizer or side dish.

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