Peel the onion, halve and cut diagonally into narrow slices. Sauté in hot oil until translucent.
Wash the bell bell pepper, cut in half, remove the core and white dividers, cut into cubes.
Rinse melanzani, peel, quarter lengthwise and cut into slices. Add both to onions and saute for 5 minutes.
In the meantime, clean zucchini, wash, cut in half lengthwise, slice, add to vegetables.
Add tomatoes with the liquid and soup, season with salt, pepper and sugar, cook for 7 minutes.
Chop the herbs and mix with the vegetables before serving.
Serve the ratatouille sprinkled with grated Parmesan cheese.
Preparation Tip:
As an alternative to fresh herbs use frozen - they are also characterized by a fresh taste!
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