Italian Vegetable Stew

Ingredients

• 1 eggplant
• 2 Zucchini
• 4 tomatoes
• 0.5 red bell pepper
• 0.5 green bell pepper
• 0.5 yellow bell pepper
• 3 shallots
• 2 Garlic cloves
• 4 tbsp olive oil
• rosemary
• thyme
• Salt
• Pepper

Instructions

1. 1.

   Wash, trim and cut the vegetables into bite-sized pieces. Lightly salt the eggplant. Briefly blanch the tomatoes, cool, peel, quarter and deseed. Peel and finely chop the shallots and garlic, then sauté in a pot with hot olive oil.

2. 2.

   Rinse the eggplant under cold water, shake off excess moisture, and if needed drain on kitchen paper. Add the vegetables to the pot along with the herbs, season with salt and pepper, cover and simmer for 12-15 minutes. Taste the Italian vegetable stew and serve hot.