Dice the onions and pepper pods. Peel the garlic and chop it up. Heat up some oil in a large pan and sauté the onions, garlic, rosemary and thyme.
Add the vegetables (first the paprika, shortly after the courgettes and the aubergines). Fold in the tomatoes and the tomato puree and let the dish lightly sauté for about 2-4 minutes.
Add a little water (100 ml) and reduce the dish until creamy. Remove the rosemary and thyme twigs and season with salt, sugar and pepper.
Fry the merguez in very little oil in a pan for 5-6 minutes.
Serve the ratatouille with the merguez and garnish with some basil. Also erve some baguette with the main dish.