Ingredients
2-3 eggplants
1 zucchini
4 tomatoes
3 peppers (green, yellow and red)
2 celery branches
2 onions
2 cloves garlic
5 tbsp sunflower oil
1/2 pm .ch. dry white wine
1 bay leaf
parsley
salt
ground pepper
1 cup vegetable broth
Method
Wash eggplants and cut into cubes. Wash zucchini and cut into slices with a thickness of 0.5 cm. Peel the tomatoes and cut into cubes. The peppers are cleaned and washed and cut into thin circles. Celery cut into small pieces. Cut the onion and the garlic cloves finely, then gently sauté in hot sunflower oil. Add celery, bay leaf, pour the wine and stew for 5 minutes. Add remaining vegetables, pour broth and sauté until tender.
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Comments
Yesterday I read the recipe in in-ka of Kaufland and also I liked. Tomorrow we market day will search products and I will make it.