Wash and dry the zucchini and eggplant. Halve the zucchinis lengthways and cut into strips about 1 cm thick. Cut the eggplant into equal-sized cubes.
2 Peppers
Wash the peppers, remove the seeds and cut into strips.
2 small zucchini, 2 Peppers, 1 ½ Tsp Salt
Place the zucchinis and peppers in the Varoma® container, season with 1 teaspoon of salt and mix.
Note: Spread the vegetables out so that a few slits remain free to allow air to circulate.
1 Eggplant, 1 ½ Tsp Salt
Then place the eggplant in the baking tray and season with ½ teaspoon of salt. Close the Varoma® .
2-3 Garlic cloves
Next, peel and halve the garlic cloves and add to the mixing bowl. Chop 3 sec. / level 6 then push down with the spatula.
20 g Olive oil
Add the olive oil and stream 2 min. 30 sec. / 120° / level 1.
1 Red onion
In the meantime, peel the onion and cut into wide wedges.
1 Red onion, 2-3 Garlic cloves, 1 Tin of chopped tomatoes, 200 ml Water, 2 Tsp Vegetable broth, 1 Tsp Thyme, 1 Tsp Sugar, 2 Bay leaves, 1 ½ Tsp Salt, ½ Tsp Black pepper, 1 Tsp Oregano, 1 Tsp Rosemary
Now add all the remaining ingredients to the stewed garlic in the mixing bowl. These are: Onion, chopped tomatoes, water, vegetable stock, oregano, rosemary, thyme, sugar, salt, pepper and the bay leaves.
Close the mixing bowl with the lid, place the Varoma® container with the vegetables on top and set the controls to stir gently 30 min. / Varoma® / anticlockwise rotation.
After the time has elapsed, remove the Varoma® .
2 Bay leaves
Pour the tomato sauce into a large bowl and remove the bay leaves.
Mix the vegetables into the tomato sauce and serve with baguette.
Notes
Ratatouille can be eaten with bread as a main meal. It also goes well with pasta or rice. Ratatouille is also served as a side dish with meat or fish.