Ratatouille schnitzel

If you'd like, follow us into the French kitchen today and make our delicious Ratatouille #recipe. It consists only of healthy ingredients and we can tell you, it tastes manifique!

Today our #Thermomix® can show what counterclockwise rotation can do, we don't want it to rust.

From your #Landhaus team

Preparation: 35 minutes
Cooking time: 25 minutes

• 1 vegetable onion
• 1 piece of red pepper
• 1 small zucchini
• 1 small eggplant
• 4 tbsp olive oil
• 100 ml water
• 1 can of small tomato paste
• 400 g can of chopped tomatoes
• Salt
• Pepper
• 1 pinch of sugar
• 2 tsp dried herbs of Provence
• 3 stalks of parsley
• 2 schnitzels approx. 180 g each

Dice the onion finely. Clean and deseed the peppers. Clean zucchini and eggplant. Cut the vegetables into cubes of approximately the same size, add 3 tablespoons of olive oil to the mixing bowl and fry for 5 mins/Varoma/reverse rotation/speed setting 1. Add the tomato paste, chopped tomatoes and water to the vegetables. Season with salt, pepper, a pinch of sugar and 1 teaspoon of Provence herbs. Bring the whole thing to the boil for 10 minutes/100°C/counterclockwise/speed 1, reduce the heat, simmer for 12 minutes/60°C/counterclockwise/speed 0.5 and leave in the mixing bowl.
Pull the parsley from the stems and chop finely. Cut the schnitzel into 3 pieces each, season on both sides with 1 teaspoon of herbs and pepper.
In the meantime, heat 1 tablespoon of oil in a non-stick pan. Fry the schnitzel pieces over high heat for 2 minutes on both sides until nicely browned and season with salt. Distribute the schnitzel pieces over the ratatouille vegetables in the mixing bowl and let sit for 5 minutes. Now arrange on plates and serve sprinkled with parsley. Baguette goes well with it.

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