Summer Ratatouille with sunflower seed and focaccia

Millet and sauerkraut fritters with walnut and apple dip and miner‘s lettuce

Recipe by Ines Lauber


In the Benoo bag: Onion, Aubergine, Bell pepper, Tomatoes, Cloves garlic, Stalks of parsley, Sunflower seeds, Focaccia

At home: Oil, Salt, Pepper and Water 




Total cooking time (incl. resting time): 35 min
Allergen: tomatoes, gluten
What’s needed in the kitchen: pan, cutting board, pan lifter, knife, plate

Dice the onions, cut tomatoes, aubergines and bell pepper in cubes. 

Heat 2 tablespoons of oil in a large frying-pan over medium-high heat. Add diced onion and sauté until browned, 5  minutes. Transfer to a plate. Add remaining olive oil to the frying-pan; add cubes of aubergine and bell pepper. Sauté until starting to soften, about 8 minutes. Add tomatoes, garlic, chopped parsley stalks, salt, and pepper; cook 5 minutes more. Return sautéed onion to the frying-pan. Adjust seasoning if necessary.

Grill the sunflower seeds in a pot for 5 min high heat and garnish the Ratatouille. 

You can serve this tasty summer dish hot or cold. A slice of toasted focaccia and some oil and salt to dip makes it a perfect light lunch or dinner. 



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