Stir‑fried Vegetables with Beans and Eggplant

Ingredients

• 300 g green beans
• 400 g baby eggplant
• 2 corn cobs
• 1 large onion
• 400 g cocktail tomatoes
• 60 g Butter
• 300 g canned kidney beans
• 3 tsp fresh chopped rosemary
• 1 pinch chili powder
• Salt
• ground pepper

Instructions

1. 1.

   Clean and wash the beans. Clean, wash, and cut the eggplant and corn into bite‑size pieces. Peel and finely dice the onion. Briefly blanch the tomatoes in boiling water, cool them, and peel off the skins.

2. 2.

   Heat butter in a large pan and sauté the onion cubes until translucent. Add the vegetables and cook over low heat for a short time. Season with rosemary, oregano, chili powder, salt, and pepper. Cover and simmer for about 8 minutes.