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Ratatouille - Not for nothing was a film named after this fabulous dish! The braised vegetable stew originally comes from Provence and enjoys great popularity, not least because of its aromas.
First wash the tomatoes and peppers, remove the seeds and cut them into two-centimetre pieces. Then wash the courgettes and aubergine, cut them into quarters lengthways and into pieces about two centimetres thick.
Then peel and finely chop the onion and garlic clove. Wash the oregano leaves, shake dry, pluck from the stems and chop.
Mix the vegetables with the tomato paste, Pesto Rosso, garlic, oregano and salt and pepper and place in an unperforated cooking container.
Now cook everything at 100 °C for approx. 16 minutes and then season again with salt and pepper if necessary.
