Summary

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

1. 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.