Eggplant-zucchini-sour cream pot

Ingredients for 4 servings:

• 1 large eggplant(s)
• 3 zucchinis
• 4 potatoes
• 1 can of tomatoes, chopped
• 3 garlic cloves
• 400 g sour cream
• 500 ml vegetable stock
• a few stalks of rosemary
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes

simple and vegetarian, summery, cold or hot

First, peel the potatoes and dice them. Remove the ends from the eggplant and zucchini and dice the vegetables as well. Heat olive oil in a large pot and add the potatoes and vegetables. Once everything is lightly roasted, add the tomatoes, boiling vegetable stock, and sour cream, stir everything together, and bring to a boil briefly. Add the garlic cloves and the whole rosemary sprigs, season with salt and pepper, stir, and simmer for about 45 minutes. Can be enjoyed hot or cold.