For 3-4 people:

4-6 tablespoons of olive oil

2-4 cloves of garlic

1 onion

1 small eggplant

1 medium zucchini

3 peppers (preferably 1 red, green and yellow pepper each)

4 tomatoes

1/2 tetrapack of tomato puree

1 tablespoon of fresh basil

1 tablespoon of fresh oregano

1/2 tablespoon of fresh thyme

1 tablespoon of fresh parsley

black pepper

Himalayan salt


Salt the eggplants beforehand.

Fry the onion and garlic in olive oil in a large pan. Add paprika and fry it for a while. Add eggplant and some olive oil, let them soften a little. Add zucchini and tomatoes, spices and tomato puree.

Cover with a lid and cook for about 20 minutes. Serve with rice, quinoa or pasta.

  • The dish can be eaten warm or cold, reheating is also possible.
  • Traditional preparation: each vegetable is cooked separately in 4 pots and only combined at the end.

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