Ratatouille

Wash the peppers, cut in half, remove the seeds and cut into cubes. Wash the eggplant, peel as necessary and cut into cubes of the same size as the peppers. Finely dice the onions.

Heat olive oil and sauté onions until translucent. Add the eggplant and peppers to the onions and sauté for about 5 minutes over slightly reduced heat.

Meanwhile, clean and wash the zucchini, also cut into cubes and add.

Add the tomatoes together with the liquid and tomato juice. Season with salt, pepper, sugar and chopped thyme and steam over medium heat for 10-15 minutes until the vegetables become creamy.

Before serving, stir in the freshly chopped basil leaves as well as the Parmesan cheese. Finish with a drizzle of olive oil.

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