Wienerle stew

Ingredients for 3 servings:

• 1 eggplant(s)
• 2 m.-large zucchini
• 3 m.-sized carrot(s)
• 3 tomatoes
• 250 g shepherd’s cheese
• 2 m.-sized onion(s)
• 300 ml water
• 5 Vienna sausages or cheese wieners
• 200 g mushrooms, fresh
• some salt and pepper
• chili flakes
• 1 tbsp, heaped vegetable broth, instant
• some olive oil

Instructions

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

Low-carb

Halve the vegetables and the shepherd’s cheese and cut into cubes. Dice the onions. Slice the wieners. Dissolve the vegetable stock in the water. Sauté the onions in a little olive oil until translucent. Add the carrots and fry. Deglaze with the vegetable stock. Add the eggplant and zucchini and simmer covered for about 10 minutes. Add the mushrooms and tomatoes and simmer for another 5 minutes. Add the wieners (cheese wieners are also delicious) and the shepherd’s cheese, and season with pepper, salt, and chili. Stir again and let it simmer briefly.