Ratatouille

Cut the melanzani into small slices, season with salt and leave for half an hour. Rinse and dry.

Peel, halve, stone and coarsely chop the bell pepper, chop the fennel into thick rings, chop the greens.

Cut zucchini into thick sticks. Peel tomatoes, cut into eighths, stone.

Finely chop onion and garlic. Heat half the amount of olive oil, steam zucchini, bell pepper, fennel. Add minced culinary herbs, juice of one lemon, pour meat broth, simmer gently for 10 minutes with the lid closed.

Fry the melanzane in the remaining oil, add to the vegetables with the tomatoes and cook for 5 minutes. Add olives and sprinkle with fennel greens.

Our tip: It is best to use fresh herbs for a particularly good aroma!

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