Heart Rosé

Ratatouille

Ingredients list

1 m.-large	Eggplant(s)
2 m.-large	zucchini
2 large	Bell pepper(s), red
2 large	Bell pepper(s), yellow
1 large can(s)	Tomatoes, peeled
1 large	Vegetable onion(s)
4	Garlic clove(s)
1 tsp	Rosemary, fresh, chopped
1 tbsp	Thyme, fresh, chopped
1 tbsp	Sage, fresh, chopped
½ tsp	Lavender flowers, dried and crushed
1 tsp, heaped	Sugar
100 ml	olive oil
something	Sea salt and black pepper, freshly ground
½ tube(s)	tomato paste

preparation

Wash and trim the vegetables and cut them into bite-sized pieces. Roughly dice the onion. Finely chop the garlic. Wash and chop the herbs. Salt the eggplant pieces and let them sit for at least 10 minutes, then pat dry thoroughly.

Heat the olive oil in a large, high-sided skillet. Sauté the onions and zucchini, add the bell peppers, and finally the eggplant. Sauté everything vigorously for about 5 minutes. Stir in the tomato paste, then season with salt and pepper. Add the garlic and herbs, peeled tomatoes, and sugar. Reduce the heat to medium and simmer the ratatouille for about 20 minutes. Add a little water if necessary. The vegetables should still have some bite.

Ratatouille tastes great on its own with a piece of baguette or rice, but it's also a fantastic side dish to meat dishes. Ratatouille is a particularly great accompaniment to lamb or beef. Of course, the vegetables can be modified; I sometimes add mushrooms when I make ratatouille as a main course.

The lavender flowers can also be omitted. Dried herbs work too, but fresh ones are simply better.