Summary

Ingredients

• 1 onion (s)
• 2 cloves garlic)
• 1 leek
• 2 bell peppers, red and yellow
• 1 small eggplant (s)
• 1 small zucchini
• 1 small Can tomato (s)
• salt and pepper
• 5 basil leaves
• 0.25 liter ¼ vegetable stock
• olive oil

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Instructions

1. Heat a large pan with a little olive oil, then briefly sauté the onion and garlic, finely chopped. Chop the leek and bell pepper and add. Chop the aubergine into small cubes, add. Cut the zucchini into thin slices and add. When everything is soft, after about 10 minutes, pour the tomatoes over it and deglaze with the vegetable stock. Season to taste with the spices. Let it boil again. Finally, add the basil leaves to the dish.
2. If you like it spicy, you can also cut up a pepperoni or chilli and add it.
3. Can also be kept in jars for 3 - 5 days. Or offered for dipping, also tastes great cold.