Zucchini Ratatouille

Rinse the zucchini and cut into 1 cm (approximately 1/2-inch) thick slices. Rinse the bell peppers, cut in half, remove the seeds and white membranes and cut the flesh into 3 x 3 cm (approximately 1 x 1 inch) pieces. Score tomatoes crosswise, dip in boiling water and then remove skins. Then halve, remove the seeds and cut the flesh into pieces. Peel the onions and garlic and chop finely. Heat the olive oil in a deep frying pan and fry the onions with the garlic until soft. Add zucchini and bell peppers and fry briefly, then add the tomatoes. Pour in 100 ml (approximately 1/4 cup plus 2 tablespoons) vegetable broth, season with salt and pepper and simmer covered for 15-20 minutes. If necessary add some more broth.