Summary

Ingredients

• 1 large eggplant (s), (aubergine)
• 750 g zucchini
• 3 large onion (s), (quantity variable)
• 1 bell pepper (s), yellow and red
• 1 can tomato (s), peeled
• 0.5 tube ½ tomato paste, concentrated
• 5 cloves garlic, (or 2-3 the Chinese large bulbous)
• 3 tablespoon sugar, (this is the magic ingredient)
• 2 teaspoons herbs from Provence or optionally oregano, rosemary, thyme
• 1 shot red wine, vinegar or none them
• 1 cube soup spice

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Instructions

1. Finely chop and roast the onions.
2. Dice all other vegetables, gradually add, roast for a while and then pour the juice from the tomato can on top. Just a little more water so that it doesn`t burn.
3. Chop the canned tomatoes and add them, also the tomato paste and, if desired, the wine or vinegar. If there is wine with it, let it boil for a long time.
4. Add a little water and simmer for about 45 minutes, stirring every now and then. The more unrecognizable the aubergine, the better!
5. The reason children devour this variant is because of the sugar! Our gourmets (9 and 12 and no vegetable fans) couldn`t get enough on vacation. You can of course vary the quantities completely, or you can use green peppers and no aubergines at all.