Dice the streaky bacon and fry with the onions, finely chopped. Now add diced, about 2x2cm, zucchini and bell bell pepper. Cover the vegetables with water. Now gradually add the chopped melanzane and leek cut into rings. Finally, add the diced tomatoes (leave the peel on). Cook everything al dente.
Now season with granulated clear soup, salt to taste, pepper and curry to taste, and a dash of Worcester sauce.
Remove the skin from the garlic and chop it finely or press it through a garlic press.
Finally, add the herbs of Provence to the ratatouille, again to taste.
Goes well with: long-grain rice
Our tip: Use a deliciously spicy bacon for a delicious touch!
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