{"id":5144,"date":"2013-02-24T15:15:11","date_gmt":"2013-02-24T15:15:11","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=5144"},"modified":"2013-02-24T15:15:11","modified_gmt":"2013-02-24T15:15:11","slug":"ratatouille-relish","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/02\/24\/ratatouille-relish\/","title":{"rendered":"Ratatouille-Relish"},"content":{"rendered":"

Zutaten<\/strong>
\n120 g Aubergine
\n120 g Zucchini
\n350 g Rote Paprikaschoten
\n200 g Gelbe Paprikaschoten
\n120 g Rote Zwiebeln
\n2 Knoblauchzehen
\n1 Rote Chilischote
\n2 EL Rosmarinnadeln
\n2 EL Zitronenthymianbl\u00e4tter
\n2 g Oliven\u00f6l
\n100 g Brauner Zucker
\n75 ml Himbeeressig
\n250 g St\u00fcckige Tomaten (Dose)
\nSalz<\/p>\n

Zubereitung<\/strong>
\n1. Die Aubergine und die Zucchini putzen. Die Paprikaschoten putzen und entkernen. Das Gem\u00fcse in etwa 1\/2 cm gro\u00dfe W\u00fcrfel schneiden. Die Zwiebeln grob w\u00fcrfeln, den Knoblauch fein hacken. Die Chilischote putzen und fein hacken. Rosmarin und Thymian grob hacken. Alles in einem nicht zu gro\u00dfen Topf kr\u00e4ftig im hei\u00dfen Oliven\u00f6l and\u00fcnsten. Braunen Zucker, Himbeeressig und Tomaten unter das Relish r\u00fchren.
\n2. Bei milder Hitze im offenen Topf aufkochen und einkochen lassen, bis das Relish sirupartig wird und einen sch\u00f6nen Glanz bekommt (das dauert etwa 90 Minuten). Dabei anfangs ab und zu, zum Ende der Garzeit h\u00e4ufiger umr\u00fchren, damit es nicht ansetzt. Das Relish salzen und abk\u00fchlen lassen. Bis zum Servieren mindestens einen Tag durchziehen lassen. Zimmerwarm zu den Filets servieren.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 120 g Aubergine 120 g Zucchini 350 g Rote Paprikaschoten 200 g Gelbe Paprikaschoten 120 g Rote Zwiebeln 2 Knoblauchzehen 1 Rote Chilischote 2 EL Rosmarinnadeln 2 EL Zitronenthymianbl\u00e4tter 2 g Oliven\u00f6l 100 g Brauner Zucker 75 ml Himbeeressig 250 g St\u00fcckige Tomaten (Dose) Salz Zubereitung 1. Die Aubergine und die Zucchini putzen. Die … <\/p>\n

Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[36],"tags":[],"class_list":["post-5144","post","type-post","status-publish","format-standard","hentry","category-sauce","item-wrap"],"yoast_head":"\nRatatouille-Relish<\/title>\n<meta name=\"description\" content=\"- Ratatouille-Relish\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/02\/24\/ratatouille-relish\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Ratatouille-Relish\" \/>\n<meta property=\"og:description\" content=\"- Ratatouille-Relish\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/02\/24\/ratatouille-relish\/\" \/>\n<meta property=\"og:site_name\" content=\"Steffen's Haushaltsblog\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:published_time\" content=\"2013-02-24T15:15:11+00:00\" \/>\n<meta name=\"author\" content=\"Steffen\" \/>\n<meta name=\"twitter:label1\" content=\"Verfasst von\" \/>\n\t<meta name=\"twitter:data1\" content=\"Steffen\" \/>\n\t<meta name=\"twitter:label2\" content=\"Gesch\u00e4tzte Lesezeit\" \/>\n\t<meta name=\"twitter:data2\" content=\"1\u00a0Minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/02\\\/24\\\/ratatouille-relish\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/02\\\/24\\\/ratatouille-relish\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Ratatouille-Relish\",\"datePublished\":\"2013-02-24T15:15:11+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/02\\\/24\\\/ratatouille-relish\\\/\"},\"wordCount\":169,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"articleSection\":[\"Sauce\"],\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/02\\\/24\\\/ratatouille-relish\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/02\\\/24\\\/ratatouille-relish\\\/\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/02\\\/24\\\/ratatouille-relish\\\/\",\"name\":\"Ratatouille-Relish\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\"},\"datePublished\":\"2013-02-24T15:15:11+00:00\",\"description\":\"- Ratatouille-Relish\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/02\\\/24\\\/ratatouille-relish\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/02\\\/24\\\/ratatouille-relish\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/02\\\/24\\\/ratatouille-relish\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Ratatouille-Relish\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\",\"name\":\"Steffen's Haushaltsblog\",\"description\":\"Kunst trifft Essen - 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