User Manual

Starters and side dishes 25
VEGETABLES:
500 g aubergines
Salt
4 onions, 300 g
2 cloves garlic
375 g courgettes
750 g tomatoes
1 green pepper, 100 g
2 red peppers, 250 g
100 ml vegetable oil
Herbes de Provence
Per serving
330 kcal, 19 g carbs, 25 g fat,
8 g protein
PREPARATION
1. Wash the aubergines and cut into cubes 1 cm in size.
Sprinkle the slices with plenty of salt to remove the
bitterness. Then cover and leave to stand for 20 minutes.
Next, wash the aubergines well to remove the salt and
then pat dry.
2. Peel the onions and garlic and cut the onion into fine
strips.
3. Wash the courgettes and cut into cubes 1 cm in size.
Wash, halve and core the tomatoes and peppers. Cut the
tomatoes into cubes 1 cm in size and the peppers into
pieces 2 cm in size.
4. Add 25 ml oil to a pan and fry the onions at setting 7
for approx. 7½ minutes until soft. Then put to one side in
a bowl.
5. Add the peppers and 25 ml oil to the pan and fry at
setting 7 for approx. 8 minutes. Put with the onions.
6. Then add the cubed aubergine and whole garlic cloves
to the pan with 25 ml oil and fry at setting 6 for
approx. 5½ minutes. Put with the vegetables already
cooked.
7. Add the courgettes to the pan with 25 ml oil and fry at
setting 6 for approx. 8 minutes. Put with the rest of the
vegetables.
8. Add the tomatoes to the pan and fry at setting 6 for
approx. 6 minutes.
9. Then add all the vegetables, cover and cook at
setting 5 for 5 minutes. Season with salt and herbes de
Provence and serve hot.
Tip:
Garnish the ratatouille with shoots.