Classic French Ratatouille

Rinse, trim and cut the eggplant into slices. Peel the shallot and cut into rings. Rinse the bell peppers, halve, trim, remove seeds and ribs, and cut into bite-sized pieces. Peel the garlic and chop finely. Rinse and halve the cherry tomatoes.

Heat olive oil in a pan and saute the onion and garlic in it briefly. Add the eggplant and bell peppers and saute for 4-5 minutes. Add the cherry tomato tomatoes and season with sea salt and pepper. Place the herb bouquet over, cover the pan with lid and let simmer for about 10 minutes. If necessary, pour in a little water.