Stewed zucchini with aubergine in wine

Last Updated on August 16, 2024

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ingredients

300 g eggplant 300 g zucchini 200 ml vegetable broth 100 ml dry red wine 1 pk red onion 1 sprig rosemary 2 tbsp honey 300 g tomatoes 100 ml passé tomatoes 6 pk potatoes 1 pk chilli

progress

1. Cut the courgette and aubergine into cubes and roast for 10 minutes. 2. Then set the Vegetable Recipes aside. 3. Heat the honey in a pan and add the onions, which we caramelize. 4. Add the eggplant, zucchini and fresh tomatoes. 5. then add the chilli and rosemary. 6. Pour in the stock and then the red wine. 7. Pour in the passé tomatoes and season to taste. 8. Meanwhile, bake the potatoes (as a side dish) in the oven (220 degrees, 20-30 minutes) 9.