Summary
| Prep Time | 35 mins |
| Cook Time | 20 mins |
| Total Time | 55 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 3 tablespoon olive oil
- 1 large onion (s), peeled, chopped
- 1 clove garlic, peeled, chopped
- 1 eggplant (s), 300 g, diced
- 1 red pepper (s), pitted, cut into pieces
- 1 bell pepper (s), yellow, pitted, cut into pieces
- 200 g zucchini, sliced
- 3 sprigs rosemary, needles torn off, finely chopped
- 3 sprigs thyme, leaves plucked and chopped
- 400 g bottle tomato (s), ripe, peeled, diced
- 100 g olives, black, stone-free, halved
- Salt and pepper, black, from the mill
- 1 pinch (s) sugar
- 0.5 ½ bunch basil, leaves roughly chopped
Print Recipe
Pin Recipe Instructions
- Heat the olive oil in a large pan, sauté the onion and garlic in it, add the aubergine, paprika and zucchini and fry. Mix in the rosemary and thyme and cook covered for approx. 4 - 5 minutes. Add tomatoes and simmer covered for approx. 15 minutes. Mix in the olives, season with salt, pepper and sugar and serve sprinkled with basil.
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