Ratatouilleback to main
Warning! This recipe is not low histamine! I do have some suggestions on what you can adjust in order to enjoy something similar to this dish.
Instead of eggplant use more zucchini and pepper and instead of the canned tomatoes you can make this amazing red pepper sauce https://www.nathaliescuisine.com/de/recipe/cremige-rote-pasta/
Place the onions and garlic into a pot and add olive oil. Fry them until golden. Then add all the veggies and stir. Add the pureed tomatoes and all the herbs, salt and pepper. Let it simmer for 20min until the veggies are super soft and the Ratatouille is creamy.
In the meantime, preheat the oven to 200°C and line a baking tray with baking paper. Place the small potatoes on the lined tray and add olive oil, herbs and salt. Mix everything and bake for 25min until the potatoes are nicely roasted and tender.
In the last few minutes of cooking the Ratatouille add fresh basil. Serve the Ratatouille with the small potatoes.