Summary
| Prep Time | 30 mins |
| Cook Time | 15 mins |
| Total Time | 45 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 1 vegetable onion (s), halved, cut into rings
- 1 eggplant (s), cut into large pieces
- 1 zucchini, cut into large pieces
- 4 tomato (s), ripe, aromatic, quartered
- 300 g mushrooms, fresh, cut into lare slices
- 2 cloves garlic
- 2 tablespoon tomato paste
- 200 ml vegetable stock
- 1 teaspoon thyme, dried
- salt and pepper
- 4 tablespoon olive oil
Print Recipe
Pin Recipe Instructions
- Let the olive oil get hot in the pan. Put all the vegetables except the tomatoes in the hot pan. Add the tomato paste and stir well, sweat briefly.
- Now add the quartered tomatoes. Squeeze the garlic and fill up with the broth. Let everything stew for about 15 minutes. Serve with rice or baguette.
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