Ratatouille

Wash the eggplants and cut them into approx. 1½ cm cubes. Place them in a bowl, mix with a little salt, and let sit for a while.

Lightly score the tomatoes at the stem end and briefly blanch them in boiling water. Peel the tomatoes and cut them into very small cubes.

Cut the celery stalks, zucchini, and bell peppers into pieces about 1½ cm wide. Heat the olive oil, carefully roast the whole spices (fennel seeds, cinnamon stick, cloves, bay leaves) in it until fragrant.

Add the drained eggplant cubes, sprinkle with raw cane sugar, and continue roasting for a few minutes.
Now add the remaining vegetables, except for the diced tomatoes, and the ground spices. Sauté the vegetables over medium heat for a few more minutes.

Deglaze with vegetable broth and add the tomato pieces. Let the ratatouille simmer gently, covered, for half an hour.

Mix chickpea flour with a spoonful of water and stir into the ragout. Bring to a quick boil again to thicken the vegetables. Season with salt and a little lemon zest and sprinkle with fresh herbs.

Tip
Ratatouille can be wonderfully varied seasonally. If you don't like or can't tolerate tomatoes, omit them and use a little more vegetable broth.