1. Start with the veggies – wash and dry the eggplant and cut it into bite-size pieces. Peel the onions and garlic and cut the onion into wedges and chop the garlic finely. Wash and dry the zucchini, bell peppers, and tomatoes. Cut everything into bite-sized pieces.

2. Heat up a large Dutch oven* with some olive oil. Add the diced eggplant, season with a little salt, and sauté for a few minutes until the pieces have softened and taken on some color. Push the eggplant to the sides of the pot and add a little more oil. Add the onion wedges and sauté them for some time until they have softened and taken on some color. Next, add the garlic, zucchini, and bell peppers, mix well, and cook for a few minutes, stirring frequently so that nothing burns.

3. While the veggies are sizzling in the pot, you can cook the soft wheat according to the package instructions in salted water – the one we used had to cook for 10 minutes.

4. As soon as the zucchini and bell peppers have softened a little, add the diced tomatoes and mix in. Add the veggie stock powder, sage leaves, thyme leaves, and the rosemary sprig to the pot. Let everything cook over slightly reduced heat for about 6-8 minutes, stirring frequently so nothing burns. The tomatoes should be soft and should have lost some of their liquid. Season with more salt and pepper to your liking.

5. Remove the rosemary sprig before serving, the sage leaves can remain in the veggies. Serve the Ratatouille in bowls with the cooked soft wheat (or cooked rice). We love to add quark or sour cream with herbs along with the veggies.