Summary

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

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Instructions

1. 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.
2. 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.