Vegetable Stir-Fry with Broccoli and Eggplant

Ingredients

• 1 Carrot
• 2 small eggplants
• 200 g Green beans
• 200 g broccoli
• 1 red bell pepper
• 3 tomatoes
• 2 onions
• 1 Garlic clove
• 1 lemon
• 2 tbsp olive oil
• 1 tsp chili flakes
• 250 ml vegetable broth
• 3 sprigs parsley
• Salt
• freshly ground pepper

Instructions

1. 1.

   Wash and peel the carrot. Wash and clean the eggplants, then slice them. Rinse the green beans, trim them, and cut into about 5 cm pieces. Wash the broccoli, trim it, and break into florets. Wash the bell pepper, remove seeds and white membranes, halve, and cut into strips.

2. 2.

   Wash the tomatoes. Score them crosswise with a kitchen knife, blanch in boiling water for a few seconds, cool, then peel. Quarter the tomatoes and cut into pieces. Peel and finely chop the onion and garlic. Cut the lemon in half and squeeze out the juice.

3. 3.

   Heat oil in a pan. Sauté all chopped ingredients over medium heat while stirring. Stir in chili flakes, add vegetable broth and lemon juice, bring to a boil, then cover and simmer on low for 15–20 minutes until tender yet firm.

4. 4.

   Meanwhile wash parsley, shake dry, and finely chop. Season the stir-fry with salt and pepper, sprinkle with parsley, and serve.