Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 1 medium pepper (s), yellow, cleaned and chopped
- 1 zucchini, diced
- 1 m. Eggplant (s), diced
- 300 g potato (s), diced
- some olive oil
- 1 medium onion (s), diced
- 2 teaspoons herbs, Italian mixture
- pepper
- salt
- 1 tablespoon tomato paste
- some broth
- possibly sugar or other sweetness
Print Recipe
Pin Recipe Instructions
- First fry the potato cubes in the oil in a pan, put the onion cubes and the other chopped vegetables in the pan and cook until al dente. Add salt, pepper, Italian herbs and tomato paste and stir with a little broth until creamy, add seasoning if necessary and round off with sweetness if necessary; let something boil down.
- A variant is made with other vegetables such as green beans, cauliflower, kohlrabi, carrots and pointed cabbage; also Mediterranean flavored and also very tasty.
- Both go well with saltimbocca, roast chicken, chicken breast, meatballs or sausage with mashed potatoes or any kind of pasta.
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