Ingredients
(for approx. 6 empty cans, 400 ml each)

• 1 small diced eggplant
• 1 small zucchini, diced
• 1 red bell pepper, diced
• 150 g cherry tomatoes, halved
• 1-2 cloves of garlic, finely chopped
• 100 g black olives, sliced
• 50 g capers
• 2 tbsp balsamic vinegar
• 5 tbsp olive oil
• 1 tsp sugar
• fresh herbs (e.g. oregano, rosemary)
• Salt, pepper

In addition:

• Baking paper and kitchen string

Heat the Merklinger to approx. 200°C.

Prepare the tins. To do this, cut the baking paper into squares and line the clean tins with them.

Place all the ingredients in a large bowl, mix together and season with salt and pepper. Fill the tins with the vegetable mixture and tie the excess baking paper into parcels using kitchen string.

Place a wire rack on the firebricks, place the tins on top and cook the ratatouille in the hot Merklinger for approx. 40-45 minutes.

You can serve the ratatouille hot or cold. It goes well with grilled meat or fish. But it is also a culinary delight as a vegetarian/vegan dish.

Note: Use cans that have no coating on the inside and no peel-off lid.