Ratatouille with roasted rye-bread

Calorie: 118/ 173 with rye-bread

Measurement: 4 people

• 2 onion
• 1 1/2 tablespoon of olive oil
• 2 pieces of garlic
• 2 green capsicum
• 2 small eggplant
• 2 courgette
• 80 gram of tomato block (out of a can)
• 1 tablespoon of oregano
• 1/2 tablespoon of red chilli flakes
• 100 ml of water
• pepper & salt

Put the onion in the oil and the garlic in the pan and fry for 2 minutes. Add your capsicum to the pan and fry it for 3 minutes. Later on, add your eggplant, courgette and the rest of your ingredients with the water and let it simmer for 3o minutes. Once in a while, stir the pan and if additional water is needed, pour it for the correct consistency for your preference.