Paprika Aubergine Stew

Ingredients

• 2 aubergines
• 2 red bell peppers
• 2 yellow bell peppers
• 2 onions
• 2 Garlic cloves
• 15 g pine nuts (1 tbsp)
• 2 tbsp olive oil
• 600 g peeled tomatoes (canned)
• 300 ml Vegetable broth
• Salt
• Pepper
• 10 g basil (0.5 bunch)
• 10 g chives (0.5 bunch)

Instructions

1. 1.

   Wash, trim and cut aubergines and bell peppers into bite‑size pieces. Peel onions and garlic. Slice onions into strips and finely chop garlic. Roughly chop pine nuts.

2. 2.

   Toast pine nuts in a pot over medium heat for 1 minute. Add oil and sauté garlic and onions until translucent.

3. 3.

   Add the paprika and aubergine pieces and cook for 2 minutes. Pour in tomatoes and broth, season with salt and pepper, and simmer over medium heat for about 20 minutes.

4. 4.

   Meanwhile wash basil and chives and shake dry. Chop basil, slice chives into fine ribbons.

5. 5.

   Stir basil into the stew, taste, and serve in six bowls. Garnish with chives.