Name: Mediterranean Vegetable Stew
Prep time: 30 min
Cook time: 360 min
Total time: 390 min
Yield: 6 Portionen
Ingredients: 2 tbsp olive oil; 1 piece red onion; 2 clove garlic cloves; 2 piece large aubergines; 3 piece courgettes; 3 piece mixed peppers; 1 tbsp tomato purée; 6 piece large ripe tomatoes; 1 bunch basil; 1 few thyme sprigs; 400 g can plum tomatoes; 1 tbsp red wine vinegar; 1 tsp brown sugar

Cook Time

6 h 30 min

Servings

Difficulty

Easy

Prep Time

30 Min

This Thermomix® recipe for Mediterranean Vegetable Stew is ready in 6 h 30 min and yields 6 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This Mediterranean vegetable stew, also known as ratatouille, is a vibrant and flavorful dish perfect for showcasing summer's bounty. I've been making this recipe for years, and it's always a hit! The combination of eggplant, zucchini, peppers, and ripe tomatoes creates a delicious and healthy meal. It's incredibly versatile – enjoy it as a main course, side dish, or even as a relish. This stew is naturally vegan, gluten-free, and lactose-free, making it suitable for various dietary needs. It's also ideal for meal prepping, as the flavors deepen over time. A truly delightful and easy way to enjoy fresh vegetables!

Ingredients (13 ingredients)

Preparation (6 steps)

Sauté onion and garlic

Thermomix® Setting

3 min/248°F/Speed 1 120

Add 2 tbsp olive oil and 1 red onion, quartered, to the mixing bowl. Chop for 3 Sec./Stufe 5. Scrape down the sides of the mixing bowl with a spatula. Add 2 garlic cloves and sauté for 3 Min./120°C/Stufe 1.

180

Add aubergines and cook

Thermomix® Setting

5 min/248°F/Speed 1 120

Add 2 large aubergines, cubed, to the mixing bowl and cook for 5 Min./120°C/Stufe 1.

300

Add courgettes and peppers

Thermomix® Setting

5 min/248°F/Speed 1 120

Add 3 courgettes, sliced, and 3 mixed peppers, deseeded and chopped, to the mixing bowl and cook for 5 Min./120°C/Stufe 1.

300

Add remaining ingredients and simmer

Thermomix® Setting

5 min/212°F/Speed 1 100

Add 1 tbsp tomato purée, 6 large ripe tomatoes, chopped, a small bunch of basil, roughly chopped, a few thyme sprigs, 400g can plum tomatoes, 1 tbsp red wine vinegar, 1 tsp brown sugar, and 1 tsp salt to the mixing bowl. Cook for 5 Min./100°C/Stufe 1.

300

Transfer to slow cooker

Transfer the mixture from the mixing bowl to a slow cooker. Cook on low for 5-6 hours or until everything is soft and the sauce has thickened. This step is done outside of the Thermomix.

Season and serve

Once cooked in the slow cooker, season to taste. Scatter over some extra basil, and serve with sourdough, if you like. This step is done outside of the Thermomix.