Ratatouille with Silesian potato dumplings

Ingredients

70 g aubergine (eggplant)

80 g zucchini

80 g onions

4 cloves garlic

1 red peppercorn

¼ of pot of fresh thyme

100 g cooking vegetables (carrots, parsnip, a small piece of celeriac, and 3-5 cm leek)

100 ml oil

seasoning: salt and pepper

Cooking method:

Cut the cooking vegetables into small pieces. Place them in pan, add salt and cook to make 100-150 ml of vegetable stock. Peel the eggplant, zucchini and onion and dice them into 0.5 x 0.5 cm cubes. Slice the garlic. Stir fry these vegetables in hot oil. Next, add the vegetable stock and continue to stew until soft. At the end, add the fresh thyme. Serve with cooked Silesian potato dumplings.