Vegetable Ragout with Potato Pancakes

For the vegetable ragout: Rinse and trim the zucchini and cut into bite-size pieces. The onions and garlic peel, mince onions coarsely, finely chop the garlic. Rinse and peel the potatoes, and cut into uniform small dice. Clean the mushrooms and halve or quarter depending on size.

Drain beans.

Heat the oil in a saucepan, and sauté onions and garlic until translucent. Add the potatoes  and the broth and simmer 10 minutes. Add the zucchini, mushrooms, tomatoes with their juice, beans and wine and stir in the tomato paste and herbs. Season well with salt and pepper and cook for another 15 minutes. Season with salt and pepper and remove the herb. Serve garnished with chile pepper rings and basil leaves.

For the hash browns: Rinse and peel the potatoes, and grate on the large holes of a box grater. Squeeze out slightly, transfer to a bowl and stir in the eggs and flour and season with salt, pepper and nutmeg.