Vegetarian: Fennel Pepper Ratatouille Oriental

Remove the skin from the onion. Clean, rinse and dry the fennel and peppers. Cut everything into small cubes. Blanch (scald) the tomatoes with boiling water, cool, peel and cut. If you like it very fine, you can remove the seeds. In any case, collect the draining juice.

Remove the peel from the garlic cloves and chop them very finely. Remove the blossoms and stems from the melanzani, rinse, pat dry and remove the skin lengthwise with 1 cm gaps. Then also cut into small cubes. Heat the coriander seeds with the cumin and fennel seeds in 1 tbsp olive oil, stirring until fragrant. Remove, cool and chop on a board with a sharp kitchen knife. Mix with the garlic and turmeric powder to make a seasoning paste.

Heat 4 tbsp olive oil in a saucepan and stir in the seasoning paste. Sauté the onions in it until translucent. Then add the diced fennel and bell bell pepper and sauté gently. Heat 4 tbsp oil in a sealed frying pan and roast the eggplant cubes in it until they are lightly browned. Season with salt, pepper and a touch of curry. Grease on a thick layer of kitchen paper. Place the tomatoes, melanzane, bay leaves in a saucepan with the diced fennel and peppers and the strained tomato juice. Salt, season with pepper and cook with the lid closed for about 15 min.

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