We show you right at the beginning of the year, how to make a delicious ratatouille from zucchini, eggplant, tomatoes and peppers.

Ingredients for 3-4 people:

2 small eggplants
2 zucchini
2 peppers, red
2 peppers, yellow
6 large tomatoes
1 vegetable onion
4 cloves garlic
1 tsp dried rosemary
1 tsp dried sage
½ tsp lavender flowers
2 tsp zucchini seasoning
2 tbsp sugar
100 ml olive oil
Sea salt with chili
Colored pepper
100g tomato paste
50 ml port wine


Cut the tomatoes with an x. Put them in a large pot of boiling water. After a few minutes, take them out with a ladle. Carefully peel the skin off the tomatoes from the incisions. Remove the stalk and roughly chop the rest. Set aside for later.

Slice one eggplant and one zucchini at a time, and dice the other two. Salt the eggplant pieces and let sit for at least 10 minutes, then pat thoroughly. Remove the seeds from the peppers and dice them. Peel and finely chop the onions and garlic.

In a large skillet with high sides, heat the olive oil. Sauté the onions and zucchini in it, add the peppers, and add the eggplant last. Fry for about 5 minutes. Deglaze with the port wine and reduce. Add the tomato paste and stir in. Add the garlic, rosemary, sage, lavender flowers, zucchini seasoning, the peeled tomatoes and the sugar. Add salt and pepper. Cook the ratatouille over medium heat for about 20 minutes.

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