Rappe ratatouille

Name: rappe ratatouille
Total time: 20 min
Yield: 4
Ingredients: 3 tablespoon olive oil; 1 eggplant; 1 zucchini; 400 gram potato cubes; 1 winter carrot; 1 Red onion; 3 clove garlic; 1 tablespoon dried Provençal herbs; 100 milliliters Red wine; 1 look tomato cubes; 1 look borlotti beans; 1 look giant beans; baguette

Ingredients

Directions

Heat the oil and stir-fry the eggplant, zucchini, potato, carrot, onion and garlic for 5-6 minutes.
Spoon the herbs, wine and tomatoes with juice and simmer for 8-10 minutes. Stir in the beans and warm up.
Season with salt and pepper and serve the ratatouille with baguette.