Summer Vegetable Pot

Name: Summer Vegetable Pot
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 kg Potatoes; 1 medium onion; 1 Garlic clove; 1 TABLESPOON Olive oil; 1 package (500 ml) pureed tomatoes; 2 (approx. 250 g) medium zucchini; 8 (approx. 300 g) Mini aubergines or 2 small aubergines; 8 Hot peppers; 4 medium-sized tomatoes; 1 Branch rosemary and thyme; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Herbs

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 kg Potatoes
1 medium onion
1 Garlic clove
1 TABLESPOON Olive oil
1 package (500 ml) pureed tomatoes
2 (approx. 250 g) medium zucchini
8 (approx. 300 g) Mini aubergines or 2 small aubergines
8 Hot peppers
4 medium-sized tomatoes
1 Branch rosemary and thyme
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Herbs

Directions

1
Peel and wash the potatoes and cut them lengthwise into slices. Peel onion and garlic and chop finely. Heat the oil in a pot. Sauté onion and garlic in it. Add potatoes and mashed tomatoes and braise for about 10 minutes.
2
Meanwhile, wash the zucchini, aubergines, peperonis and tomatoes, dab dry and clean. Cut the courgettes into slices of about 1 cm width, cut the eggplants in half lengthwise and the tomatoes in quarters and halves crosswise.
3
Wash the rosemary and thyme, dab dry and add to the prepared vegetables. Cover and stew for about 10 minutes at medium heat. Season with salt and pepper. Arrange vegetables in bowls and garnish with herbs.