Ratatouille with spelt flatbread

- with lots of fresh vegetables, easy preparation

Recipe for 2 People



1 small eggplant

1 red bell pepper

1 zucchini

3 tomatoes

1 little red onion

2 garlic cloves

½ can of chopped or strained tomatoes

2-3 tbsp. tomato paste

2 tbsp. herbs of Provence

1 tbsp. coconut blossom sugar

  pinch of salt

  freshly ground pepper

  olive oil for thepan

Spelt flatbread:

200g spelt flour

1 tbsp. olive oil

½ tsp. salt

lukewarm water


For the ratatouille, wash the eggplant, bell pepper, tomatoes and zucchini well and cut them into bite-size pieces. Salt the eggplant pieces a little and let them steep for 10 minutes. Peel and finely dice the onion and the cloves of garlic.


Heat the oil in a pan. First fry the onions and zucchini briefly. Then add the peppers, tomatoes and eggplant. Let it roast for 4 minutes, stirring occasionally. Stir in the tomato paste, add salt and pepper. Add the chopped or strained tomatoes and the garlic and stir well again. Now season with the herbs, season again with salt and pepper and add the sugar. Let the ratatouille boil for 15-20 minutes on a low flame. Don't forget to stir occasionally.

In the meantime prepare the pita. Mix the ingredients with a spoon and add as much water and knead until a firm, not too sticky dough is formed.

Shape the dough into about 6-8 balls of the same size. Preheat a pan. You don't need oil. Shape the balls into a flat cake in the palm of your hand and add to the pan. After about 1-1½ minutes turn and bake the other side, then take out and keep warm.

Repeat this process until all the flatbreads are baked.

Serve with the ratatouille and optionally a salad.