John Myers
Ingredients for 2 servings:
- 1 medium-sized bell pepper(s)
- 1 m.-large zucchini
- 1 m.-large kohlrabi
- 1 m.-large eggplant(s)
- 3 tbsp olive oil or spice oil
- 125 ml white wine, dry
- 125 ml Balsamic vinegar, white
- some salt
- some pepper
- 4 basil leaves
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
Processing leftover vegetables
Wash and peel the vegetables. Finely chop the bell pepper. Slice the zucchini and eggplant into not-too-thin slices. Cut the kohlrabi into half slices. Fry the ingredients in hot oil until they are well browned (you may want to start with the firmer vegetables). Season with salt and pepper. Finely chop the basil and add it to the pan. Wait until the oil has evaporated somewhat. Now deglaze with white balsamic vinegar and wait until it has evaporated. Heat the pan again and then add white wine. Let it simmer again, stirring occasionally. Finally, season to taste and serve. Serve with potatoes and herb curd. I got this recipe from my son Merlin, who loves to cook. The recipe is great for using up leftovers and is also very tasty. You can use any vegetables you have on hand – the vegetables listed are just examples. Please also add white wine and balsamic vinegar according to your own taste. I always do this without a measuring cup, so the ml measurements are more of a forma measure (the 50:50 ratio is important).
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