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3 tablespoons olive oil, 1 onion, finely chopped, 4 cloves garlic, peeled and minced, 1 smaller bay leaf, 1 smaller eggplant, 2 zucchini, 3 bell peppers, 8 big tomatoes, 1/2 l tomato purée, 1 teaspoon salt, 1 tablespoon chives, 1 tablespoon basil, 1 tablespoon parsley, freshly ground black pepper


Heat oil in a large pan and add onion, garlic and bay leaf. Stir until onion becomes tender. Cut eggplant into 1 cm squares. Add to the pan and stir occasionally for about 8 minutes, until eggplant becomes tender. Cut zucchini lengthwise in half and slice into quarters. Cut peppers into strips. Roughly chop tomatoes. Add zucchini, bell peppers, tomatoes and salt to the pan and cook over medium-high heat from 5 to 7 minutes or until vegetables become tender. Stir occasionally. In the end add tomato purée. Season to taste.

Photo: Maja Sokolean
Cooked by: Anita Euschen

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