Ratatouille Remy Style

Ingredients

• 2 large aubergine cut in 1 cm cubes
• 4 small courgette cut in small 1 cm cubes
• 2 red or yellow pepper cut in medium 2 cm cubes
• 4 large ripe plum  tomato cut a cross add them to hot water for 5 minutes and peel the skin
• 8 Tbsp olive oil
• 50 grams of fresh basil pluck the leaves and chopped roughly
• 1 large onion thinly sliced
• 4 garlic cloves, peeled and crushed
• 2 tspn of Thyminan or 4 sprigs of fresh Thymian
• 2 Tbsp red wine vinegar
• 2 Tbsp honey
• 1 can of plum tomatoes. Crush the tomatoes with your hands
• Optional: Brown or white champignons. Fry these gently until brown in olive oil as well
• Black pepper and salt to taste

Preparation

1Sprinkle a litte salt on them and leave for 10 minutes. Grill and cook the aubergine until brown on both sides. Set aside and do the same of the courgette

2Fry the onion add the garlic, honey and vinegar, add the chopped tomatoes and dried basil thymian sprigs

3Cook for 45 minutes, remove the thymian sprigs and stir in the fresh basil

4Serve with potatoes, quinoa, rice, a nice lamb chop. Keep it for a day and it will even taste better