Mediterranean Slow-Cooked Vegetables

Name: Mediterranean Slow-Cooked Vegetables
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 2 h
Yield: 4
Cuisine: Europe, French, Greek, Italian, Mediterranean
Ingredients: 100 g onions; 2 cloves garlic; 250 g eggplant; 250 g zucchini; 250 g Potatoes; 600 g tomato flesh (skinless and seeded, chopped); 50 ml olive oil; 200 ml vegetable broth; 2 fresh sage leaves; Salt; freshly ground pepper; 100 g sheep cheese; 2 tbsp roughly chopped basil

Prep: 15min

| Servings: 4 | Cook: 1h 15min

Mediterranes Schmorgemüse von Spoonsparrow passt wunderbar zu Fleisch, Fisch oder frischem Brot!

Ingredients

100 g onions
2 cloves garlic
250 g eggplant
250 g zucchini
250 g Potatoes
600 g tomato flesh (skinless and seeded, chopped)
50 ml olive oil
200 ml vegetable broth
2 fresh sage leaves
Salt
freshly ground pepper
100 g sheep cheese
2 tbsp roughly chopped basil

Instructions

1.
Dice onions finely, mince garlic. Cut eggplant lengthwise into halves or quarters, then into 3 cm pieces. Slice zucchini lengthwise and also into 3 cm pieces; wash potatoes thoroughly and cut them lengthwise into eighths or 1.5 cm thick sticks. Blanch in boiling salted water for 3 minutes, shock with ice water.
2.
Sauté the vegetables in a non‑stick pan one at a time in hot olive oil, then transfer to a covered oven‑proof pot.
3.
Add tomato pieces to the pan, season with salt and pepper, steam for about 4 minutes over medium heat, then add them to the stew pot. Add potatoes, mix everything, lay sage leaves on top, cover and simmer for about 1 hour 15 minutes at 175 °C until vegetables and potatoes are tender. Crumble sheep cheese over the dish, briefly broil uncovered, sprinkle with basil, and serve Mediterranean slow‑cooked vegetables.