Summary

Ingredients

• 1 jar broad beans, 350 g
• 1 can tomatoes, chunky, 450 g
• 1 onion (s)
• 3 clove (s) garlic
• 0.5 ½ small eggplant (s)
• 1 small zucchini
• salt and pepper
• 1 tablespoon oil

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Instructions

1. Peel and finely chop the onion and garlic. Wash and dice the eggplant and zucchini. Briefly sauté the vegetables in oil, then stir in the tomatoes. Add the beans with the liquid. Cook in the pressure cooker for about 3 minutes, otherwise it takes 10-15 minutes. Finally season to taste.