Tourlou (vegetable stew)

Name: Tourlou (vegetable stew)
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 400 g Potatoes; 2 Onions; 2 Garlic cloves; 2 Aubergines; 3 Courgette; 2 stalks of celery; 200 g Tomatoes; 1/2 bunch Oregano; 4 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 1/4 l Vegetable broth (instant); 7-10 Tbsp Chilli powder; 75 g black olives

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

400 g Potatoes
2 Onions
2 Garlic cloves
2 Aubergines
3 Courgette
2 stalks of celery
200 g Tomatoes
1/2 bunch Oregano
4 TABLESPOONS Olive oil
7-10 Tbsp Salt
1/4 l Vegetable broth (instant)
7-10 Tbsp Chilli powder
75 g black olives

Directions

1
Peel, wash and quarter the potatoes. Peel onions and garlic and chop finely. Wash, clean and chop aubergines, zucchini, celery and tomatoes. Wash and chop the oregano, except for something to garnish.
2
Heat 2 tablespoons of oil. Fry the potatoes for about 5 minutes while turning them and season with salt. Fry onion and garlic briefly. Add remaining oil. Add aubergines and fry. Add zucchini, celery, tomatoes and stock.
3
Season with chili and chopped oregano. Cover and cook for about 30 minutes at medium heat. Season again and serve garnished with olives and the remaining oregano.