Vegetable Stew Provençale
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Ingredients
for
Preparation steps
1.
Pluck and chop the rosemary.
2.
Trim, rinse and chop the zucchini and eggplants.
3.
Blanch tomatoes in hot water, peel, quarter, core and dice.
4.
Peel garlic cloves and finely chop.
5.
Rinse peppers, halve, remove seeds and cut into strips.
6.
Sauté garlic and eggplant in hot oil. Add peppers and zucchini and cook together about 3-4 minutes. Stir in tomatoes, thyme and rosemary. Let stew together about 4-5 minutes. Season with sea salt and pepper. Serve garnished with basil.
