Mixed Vegetable Stir-Fry

Ingredients

• 1 eggplant
• 2 Zucchini
• 2 red onions
• 2 Garlic cloves
• 4 tomatoes
• 2 red bell peppers
• 2 tbsp peanut oil
• 1 tsp Sesame oil
• 2 tbsp sesame seeds
• 1 tsp cumin
• 0.5 bunch Thai basil
• 1 tsp ginger (freshly grated)
• 2 cm lemongrass
• light soy sauce

Instructions

1. 1.

   Wash and trim the eggplant and zucchini, cut them lengthwise into quarters and then into pieces.

2. 2.

   Peel and dice the onions.

3. 3.

   Peel and finely chop the garlic.

4. 4.

   Heat tomatoes briefly, cool, peel, quarter, seed, and dice them.

5. 5.

   Wash the bell peppers, halve them, clean, and cut into large chunks.

6. 6.

   Slice lemongrass into very thin rings.

7. 7.

   Chop Thai basil and reserve a few leaves for garnish.

8. 8.

   Sauté the bell pepper, zucchini, and eggplant in hot peanut oil. Then add onions, cumin, sesame seeds, ginger, lemongrass, and garlic; stir briefly. Pour in vegetable broth and simmer for about 2-3 minutes until the vegetables are cooked yet still firm and the liquid has nearly evaporated. Add tomatoes and basil, season with soy sauce and sesame oil. Serve garnished with basil.