Festive Ratatouille
recipe

A delicious and colorful ratatouille that combines summer vegetables into a flavorful stew, perfect as a side dish or main course.
Preparation Time: 1 hour
Serving Size: 4-6

Ingredients

- 2 tbsp olive oil
- 5 tomatoes
- 1 tbsp sugar
- 0.5 tsp chili powder
- 1 tsp black pepper
- 1 eggplant
- 1 tsp salt
- 120 g bell peppers
- 1 can crushed tomatoes
- 3 tsp rosemary
- 2 onions
- 100 ml white wine

Instructions

1. Halve the bell peppers and cut them into pieces. Dice the eggplant, tomatoes, and peeled onions.
2. Heat half of the olive oil in a pan over medium heat. Add the onions and sauté for about 5 minutes until they are soft.
3. Add the bell peppers and eggplant to the pan. Cook for a few minutes until the vegetables begin to soften.
4. Stir in the tomatoes, crushed tomatoes, sugar, chili powder, black pepper, salt, and rosemary. Mix well.
5. Pour the white wine into the mixture and let it simmer on low heat for about 30 minutes or until all the vegetables are cooked and the flavors meld together.
6. Serve warm, perhaps with a baguette or rice.

Nutritional Information (per serving)

- Calories: 180 kcal
- Protein: 4 g
- Carbohydrates: 30 g
- Fat: 6 g
- Fiber: 7 g

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