Summary

Ingredients

• 1 celery
• 3 large carrot (s)
• 1 onion (s)
• 1 eggplant (s)
• 1 cup sweet cream
• some vegetable broth, grained
• some salt and pepper, black, freshly ground
• 1 pinch (s) sugar
• possibly nutmeg if required
• some olive oil for frying

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Instructions

1. Cut the celery stalks into approx. 1/2 cm thick slices. Cut the carrots into small sticks or cubes. Cut the onion into small cubes. Cut the eggplant lengthways into slices.
2. Fry eggplants in olive oil and season with salt and pepper. Keep warm.
3. Sweat the onions, carrots and celery slices in olive oil. Deglaze with the cream, stir in the granular stock and let cook until firm to the bite (put the lid on). Sprinkle freshly ground pepper, a pinch of sugar and possibly nutmeg on top and stir in.
4. It goes well with boiled potatoes and strips of meat or other seared meat.