Summer stew with ratatouille and chipolata

Name: summer stew with ratatouille and chipolata
Cook time: 35 min
Total time: 50 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 1 eggplant; 1 Red pepper; zucchini; 1 onion; 1,5 toe garlic; 80 g chorizo pamplona; 5 beef chipolata or hogship polata; 2 el traditional olive oil; 3 tl dried Provençal herbs; 400 g tomato slices; 40 ml Red wine; 400 g lentils in pot; 40 g fresh celery; 1,5 el Red wine vinegar; 1 fresh baguette

Vegetable stew of eggplant, zucchini and tomato, with chipolata sausage, chorizo and lentils.

Ingredients

Directions

Cut the aubergines, peppers and zucchini into cubes of 2 x 2 cm (brunoise). Chop the onion and cut the garlic. Keep the vegetables separate.
Cut the chorizo into strips. Turn each chipolata sausage in the middle so that two sausages are formed and cut them loose.
Heat the oil in a frying pan and fry the onion, garlic and herbs for 5 minutes on low heat. Add the eggplant and cook over a high heat for 5 minutes.
Add the chorizo and sausages and fry over medium heat over 3 minutes.
Add the bell pepper and zucchini and cook for 5 minutes on a high heat.
Turn down the heat and add the wine and tomatoes. Leave to simmer for 15 minutes with the lid on the pan over low heat.
Drain the lentils and finely chop the celery. Add the ratatouille and lentils and simmer for 5 minutes on low heat.
Season with the vinegar, (freshly ground) pepper and salt and garnish with the celery. Serve with the baguette.