Summary

Ingredients

• 1 onion (s)
• 1 tuber fennel
• 3 bell peppers, red, yellow, green
• 300 g tomato (s), firm, ripe
• 3 clove (s) garlic
• 1 large eggplant (s)
• 8 tablespoon olive oil
• Salt and pepper, black
• Curry powder
• 2 bay leaves

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Instructions

1. Peel the onion. Wash the fennel and peppers, pat dry and cut into small cubes. Scald the tomatoes with boiling water, rinse in cold water, peel and cut into small pieces. Peel the garlic cloves and chop them very finely. Remove the flower and stem from the aubergine, wash, dry and cut into small cubes.
2. Heat 4 tablespoons of olive oil in a pan and fry the aubergine cubes in it until they are lightly browned. Season to taste with salt, pepper and a hint of curry. Degrease on kitchen paper.
3. Heat 4 tablespoons of oil in a saucepan and allow the onion to turn translucent. Add diced fennel and paprika and sweat gently. Add the aubergines, tomatoes, garlic, bay leaves, salt and pepper and cook covered for about 15 minutes. If necessary, add a little vegetable stock. The vegetables should still have a bit of bite. Remove the bay leaves from the vegetables. Season to taste with salt and pepper.
4. The vegetables taste best when they have gotten cold, reheated and served lukewarm with crème fraîche.