Ingredients for 4 people:
1 eggplant
salt
750 g tomatoes
1 vegetable onion
2 zucchini
1 each red, green and yellow bell pepper
2-3 cloves of garlic
1/2 bunch thyme
4 tablespoons olive oil
pepper
200 ml white wine
Preparation:
1. Cut eggplant into larger cubes and sprinkle with a little salt. Put aside for approx. 25 minutes.
2. Cut tomatoes crosswise, scald with boiling water for approx. 1 minute, drain
rinse with cold water and peel. Peel onion. Rinse and clean zucchini. Quarter, clean and rinse peppers. Roughly dice tomatoes, vegetable onion, zucchini and bell pepper. Peel garlic peel and finely dice. Strip thyme leaves from the stems.
3. Pat eggplant dry. Mix prepared vegetables with thyme, olive oil, salt and pepper and place in a non-stick saucepan. Pour in wine and stew covered for about 30-40 minutes. Stir vegetables carefully and season again.
Serve with baguette.
Preparation time approx. 70 minutes
Per serving approx.
Calories: 190
Joule: 800
Protein: 6,4 g
Fat: 11,4 g
Carbohydrates: 15 g
(FoodCentrale by ddp images)
