Thermomix® Ratatouille
We love this ratatouille! It can be made in TM31®, TM5® and TM6®.
Ingredients
- 1 eggplant large
- 2 tsp salt
- 150 grams red onions
- 3 garlic cloves
- 30 grams olive oil
- 350 grams tomatoes
- 300 grams red bell pepper
- 3 sprigs rosemary
- 1/2 sprig thyme
- 1/2 tsp chili powder mild
- 10 grams balsamic vinegar
- 2 pinch pepper
- 1 tsp sugar
- 250 grams zucchini
Instructions
- Wash eggplant, remove stalk, cut in half lengthwise and cut into slices about 0.5 cm thick. Place eggplant slices in cooking basket in a bowl and sprinkle evenly with 1 tsp. salt.
- Peel and halve the onions and add to the mixing bowl. Peel the garlic, add to the mixing bowl, mince for 4 sec./speed 5 and push down with the spatula.
- Add olive oil and sauté for 4 min./VAROMA (TM5 120°)/LEFTROTATION/SANFTREHRSTUFE.
- Meanwhile, wash tomatoes and peppers and cut into pieces about 3 cm.
- Pluck rosemary and thyme into the mixing bowl. Add tomato pieces, bell pepper pieces, 1 tsp. salt, chili powder, vinegar, pepper and sugar and cook for 15 min./100°/LEFTROTATION/SANFTREHRSTUFE.
- Meanwhile, wash and dice zucchini. Rinse eggplant in cooking basket with cold water and dice. Then add to the mixing bowl and cook for 20 min. /100°/LEFTROTATION/SANFTRÜHRSTUFE.
- Provide sterilized jars and lids and immediately pour in the ratatouille to 2 cm below the rim. Close the lid and put the jar on the lid for 5 minutes.
Notes
Tip:
- When opening the jar, it is important that you hear the 'pop' sound!
- The serving amount for this recipe is enough for about four 250 ml canning jars.
Nutrition facts
Serving: 1PortionCalories: 168kcalCarbohydrates: 22gProtein: 4gFat: 8gSaturated Fat: 1gSodium: 213mgSugar: 13gVitamin A: 3289IUVitamin C: 125mgCalcium: 53mgIron: 1mg
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