Summary

Ingredients

• 500 g Ebly
• 4 tablespoon balsamic vinegar
• 3 small zucchini, diced
• 2 small onions, finely chopped
• 2 cloves garlic, chopped
• 3 small chilli pepper (s), dried
• 100 ml broth
• 400 g tomato (s), sieved
• 7 cocktail tomatoes, halved
• 200 g mushrooms, brown
• salt and pepper
• olive oil
• 1 pinch (s) sugar

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Instructions

1. Prepare Ebly according to the instructions on the package.
2. Heat olive oil in a pan. Cut the mushrooms into thin slices. Finely chop the chilli peppers and fry them in olive oil with the onions and garlic. Add a pinch of sugar and deglaze with 2 tablespoons of balsamic vinegar. Add the mushrooms with the zucchini cubes to the onions. Season with salt and pepper and fry for a few minutes. Top up with the vegetable stock and the tomatoes, season with the remaining 2 tablespoons of balsamic vinegar and simmer until the desired consistency is achieved, or thicken a little if necessary. Add the Ebly and the halved cocktail tomatoes and season again with salt, pepper and, if necessary, sugar.