Pumpkin ratatouille with zucchini & pepper

• 800 g ripe red tomatoes (about 6 medium or 4 large)
• 450 g aubergine, cut into 1.5 cm cubes
• 1 large red, orange or yellow bell pepper, chopped
• 1 medium zucchini
• 1 large yellow pumpkin
• 6 tablespoons extra virgin olive oil
• 1 medium yellow onion, chopped
• 4 cloves garlic, pressed or finely chopped
• 4 tsp The Spice Club Herbes de Provence mix
• Salt and pepper to taste
• Baguette to serve with it

Step 1: Prepare tomatoes

• Cut the tomatoes into cubes and set aside.
• Tip if you want to remove the skin: Cut the tomatoes crosswise and immerse them in boiling water for 30 seconds. Take them out, let them cool and remove the skin.

Step 2: Bake the eggplant

• Heat 3 tablespoons olive oil in a large skillet over medium heat.
• Add the eggplant cubes and cook until soft and golden brown, about 5-7 minutes. Remove from the pan and set aside.

Step 3: Prepare vegetables

• Heat 2 tablespoons of olive oil in the same pan and add the pepper, zucchini and pumpkin.
• Sauté the vegetables until lightly browned, about 5 minutes. Set aside with the eggplant.

Step 4: Sauté the onion and garlic

• Add the last tablespoon of olive oil to the pan and fry the onion for about 3 minutes until soft.
• Add the garlic and cook for another minute, until fragrant.

Step 5: Add tomatoes and herbs

• Add the chopped tomatoes and 4 tsp The Spice Club Herbes de Provence to the pan with the onion and garlic.
• Let the whole thing simmer on low heat for 10 minutes.

Step 6: Combine vegetables

• Add the fried eggplant, pepper, zucchini and yellow squash to the tomato sauce. Mix everything well.
• Let the mixture simmer for another 10-15 minutes to allow the flavors to infuse.

Step 7: Serving

• Season the ratatouille with salt and pepper. Serve warm as a side dish or as a main course with a piece of crusty bread.