If you like, follow us into the French kitchen today and make our delicious ratatouille #recipe. It consists only of healthy ingredients and we can tell you it tastes manifique!
Our #Thermomix® can show what the left-hand drive can do today, we don't want it to get rusty.
Á bientôt votre #Landhaus-Team
Preparation: 35 minutes
Cooking time: 25 minutes
INGREDIENTS
- 1 vegetable onion
- 1 red bell bell pepper
- 1 zucchini small
- 1 small eggplant
- 4 tbsp olive oil
- 100 ml water
- 1 tin tomato puree small
- 400 g chunky canned tomatoes
- salt
- pepper
- 1 pinch of sugar
- 2 tsp dried herbs of Provence
- 3 stalks parsley
- 2 cutlets approx. 180 g each
INSTRUCTIONS
Finely dice the onion. Clean and deseed the peppers. Clean the zucchini and eggplant. Cut the vegetables into roughly equal cubes, put 3 tablespoons of olive oil into the mixing bowl and sauté for 5 minutes/flavor/left/speed setting 1. Add the tomato purée, chopped tomatoes and water to the vegetables. Season with salt, pepper, a pinch of sugar and 1 teaspoon of herbes de Provence. Bring to the boil for 10 min. at 100°C/left-hand speed/speed setting 1, reduce the heat, simmer for 12 min. at 60°C/left-hand speed/speed setting 0.5 and leave to stand in the mixing bowl.
Pluck the parsley from the stalks and chop finely. Cut the escalopes into 3 pieces each, season on both sides with 1 teaspoon of herbs and pepper.
In the meantime, heat 1 tbsp of oil in a non-stick frying pan. Fry the schnitzel pieces over a high heat for 2 mins. on both sides until nicely browned and season with salt. Spread the schnitzel pieces over the ratatouille vegetables in the mixing bowl and leave to stand for 5 mins. Now arrange on plates and serve sprinkled with the parsley. Serve with baguette.
