Provençal ratatouille Recipe

Name: Provençal ratatouille
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 2
Ingredients: 1 Eggplant; 1 Red peppers; 1 Zucchini; 3 Tomatoes; 1 Onions; 80 mL (? cup) Wholegrain rice; 1 garlic clove; 1 knob Butter; 75 mL (5 tablespoon) Olive oil; 2 strand Thyme; 4 g Bay leaf; 2 pinch Salt; 2 pinch Pepper

Ingredients

1 Eggplant
1 Red peppers
1 Zucchini
3 Tomatoes
1 Onions
80 mL (? cup) Wholegrain rice
1 garlic clove
1 knob Butter
75 mL (5 tablespoon) Olive oil
2 strand Thyme
4 g Bay leaf
2 pinch Salt
2 pinch Pepper

	PREP TIME 15m	COOK TIME 35m	TOTAL TIME 50m
YIELD 2

Instructions

Wash the eggplant and zucchini and cut them into small cubes.
Remove the seeds of the pepper and cut it into thin slices.
Poach and peel the tomatoes and cut them into cubes.
Finely chop the onion. Crush the garlic.
Heat the oil in a large sauté pan, put in all the vegetables, add thyme, bay leaf, salt, pepper, and cook over medium heat for 35 minutes, turning occasionally.
In the meantime, throw the wholegrain rice into boiling water and cook for 30 minutes over medium heat after boiling has resumed. Drain immediately and add a knob of butter.
Serve the provençal ratatouille along with the wholegrain rice.