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Ingredients
Ratatouille with Fried Feta
- Ingredients
- 1 ½ red Bell pepper
- 1 ½ yellow Bell pepper
- 1 Zucchini
- 1 Eggplant
- 1 yellow onion
- 2 garlic cloves
- 500 grams ripe Tomatoes
- 2 Tbsps olive oil
- 300 milliliters Vegetable broth
- salt
- freshly ground peppers
- ½ tsp freshly chopped thyme
- ¼ tsp freshly chopped rosemary
- ½ tsp freshly chopped oregano
- 500 grams Feta
- 100 grams Pastry flour
- 1 egg
- 125 grams breadcrumbs
- 500 milliliters vegetable oil
Rinse the vegetables. Cut the peppers in half, remove the seeds and ribs and cut into 1 cm (approximately 1/2 inch) cubes. Trim the zucchini and eggplant, cut in half and then and cut into 1 cm (approximately 1/2 inch) cubes.
Peel the onion and garlic and cut into small cubes. Blanch the tomatoes, rinse with cold water, peel, quarter, cut out the stems and dice the flesh finely.
In a saucepan, heat the oil and sweat the onion with the garlic until translucent. Add the rest of the vegetables and sauté for 2-3 minutes. Add the tomatoes and deglaze with the broth. Season with salt, pepper, thyme, rosemary, and oregano and simmer for 10-15 minutes over medium heat.
Meanwhile, cut the feta into small squares (3 cm) (approximately 1 inch) and coat first in flour, then in beaten egg and finally in the breadcrumbs. Press on the breading firmly, heat the oil in a pan and fry the feta until golden brown on all sides. Remove, drain on paper towels and serve with the ratatouille.