All sorts of eggplants à la opmutti

Ingredients for 4 servings:

• 1 eggplant(s) (approx. 400 g) cut into approx. 1 – 2 cm cubes
• Salt
• 1 small zucchini, diced
• 3 medium-sized carrots, diced
• 2 medium-sized potatoes, diced
• 2 onions, chopped
• 1 red bell pepper, diced
• 3 tomatoes
• 500 ml vegetable broth, vegan, possibly homemade
• 1 tsp fenugreek, ground
• 1 tsp garam masala
• 2 tsp curry powder
• Rapeseed oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

alkaline, vegan

Remove the stems from the tomatoes and puree them in a blender. Season the eggplant cubes with salt and let stand for a while. Heat the oil in the bottom of a large pan. Sauté the onions until translucent and dust with the spices. Then add the carrots and stir. Repeat with the potatoes and add the passata. Stir vigorously to prevent burning. Top up with vegetable stock and add the eggplant and zucchini cubes. Finally, stir in the bell pepper pieces. Cook over medium heat until the carrots and potatoes are soft.