272 20 минут 6 порции
Delicious both hot and cold. Can be served as a sauce for pasta or toasted toast.
Ingredients for Assorted vegetables
- Eggplant - 1 piece
- Zucchini - 1 piece
- Pepper - 1 piece
- Onion - 1 piece
- Garlic - 3 tooth.
- Tomato juice - 1 Cup.
- Vinegar - 3 tbsp.
- Sugar - 1 tsp.
- Black pepper
- Vegetable oil
Step by step instruction of cooking Assorted vegetables
Eggplant, zucchini, onion, sweet pepper peel and cut into small cubes. Fry in vegetable oil onion, cut into slices and garlic (until translucent onions), then add the eggplant, zucchini, peppers and cook for another 5 minutes.
Add the vegetables, tomato juice, herbes de Provence, salt, sugar and pepper and simmer for another 10 minutes (until tender),
then add the parsley.
Ready assorted vegetables add 3 tbsp of white balsamic vinegar and pressed garlic, stir and give it brew for 30 minutes. Served with pasta.