Mediterranean braised vegetables

Ingredients for 4 servings:

• 2 eggplant(s)
• 2 zucchinis
• 2 onions
• 1 red bell pepper(s)
• 1 bulb(s) garlic, red
• 1 chili pepper(s), fresh
• 1 can/n tomato(s) (Pizza tomatoes)
• 1 tbsp olive oil, Cretan
• 2 sprigs rosemary
• Oregano, a few leaves
• a few sprigs of parsley, for garnishing
• e.g. salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

with fresh oregano and rosemary

Wash the eggplants and cut into 2-centimeter cubes, season with salt, and let stand for half an hour. Then pat dry with a kitchen towel. Dice the zucchini. Wash, deseed, and slice the bell peppers. Place the peeled onion and garlic bulb in a food processor. Heat the oil and sauté the onion until translucent, then add the bell pepper strips and garlic. Then add the eggplants and zucchini. Add the oregano leaves and rosemary sprig to the vegetable mixture and simmer for about 7 minutes. Finally, add the tomatoes to the remaining vegetables, season with salt and pepper, and simmer over moderate heat until almost all of the liquid has evaporated.