Summary

Ingredients

• 500 g potato (s)
• 3 tablespoon olive oil
• 2 cloves garlic)
• 2 onions)
• 2 zucchini
• 1 eggplant (s)
• 400 g tomato (s)
• 1 teaspoon herbs Provence, dried
• 250 ml vegetable stock
• 2 sprigs rosemary

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Instructions

1. Halve the aubergine, sprinkle the cut surface with salt and let stand for about 15 minutes. Then wash the cut surface and cut the eggplant into cubes. Cut the zucchini into slices.
2. Peel the potatoes and cut into larger pieces. Fry in a saucepan suitable for the oven with a sprig of rosemary. Remove the branch again so that it does not burn. Cut the onions and garlic into fine pieces and add to the potatoes. Fry for 5 minutes. Add the eggplant and zucchini as well. Salt and pepper.
3. Preheat the oven to 180 ° C.
4. Scald the tomatoes, peel them and add to the stew. Pour the vegetable stock into the stew, put a sprig of rosemary on top, cover everything with aluminum foil and cook the stew in the oven for 45 to 60 minutes.