Stewed Vegetables

Ingredients

• 1 eggplant
• 2 bell peppers (yellow and red)
• 1 onion
• 1 Garlic clove
• 4 tomatoes
• Salt
• Pepper
• 3 tbsp balsamic vinegar
• 3 sprigs thyme
• 50 g green olives (pitted)
• 1 tbsp Raisins
• 1 tbsp freshly chopped parsley
• 1 tbsp capers
• a splash lemon juice
• 1 tsp Honey

Instructions

1. 1.

   Wash, clean and dice the eggplant. Wash, halve, clean and cut the bell peppers into pieces. Peel and finely dice the onion and garlic. Boil tomatoes briefly, cool, peel, quarter, seed and chop.

2. 2.

   First brown the eggplant cubes in a hot non‑stick pan without oil until light brown, then add the peppers, onion and garlic, season with salt and pepper, and deglaze with vinegar. Stir in the tomatoes and thyme, cover and simmer for about 10 minutes, stirring occasionally, until just tender. Add the drained olives, raisins, parsley and capers. Let it cook uncovered for another ~5 minutes and finish with lemon juice, salt, honey and pepper to taste sweet‑sour. Cool slightly and serve warm or at room temperature as an appetizer.

3. 3.

   Serve with white bread if desired.