Mediterranean pasta sauce with lots of vegetables

Ingredients for 4 servings:

• 2 m.-large zucchini
• 1 eggplant(s)
• 1 red bell pepper(s)
• 2 large beefsteak tomatoes
• 1 large onion(s), red
• 3 cloves garlic
• 5 tbsp olive oil or more
• ½ pack of feta cheese or cream cheese (brunch)
• Salt
• pepper, black
• ½ tsp curry powder, mild
• ½ tsp paprika powder, mild
• 1 tbsp broth, granulated
• 1 sprig(s) rosemary, fresh, approx. 5 cm
• 3 sprigs lemon thyme, fresh, more to taste
• ½ bunch parsley

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

according to a recipe from friends on the island of Elba

Roughly dice the vegetables, add the spices, mix everything together, and set aside. Finely dice the onion and garlic and fry in olive oil until translucent. Then add the vegetable mixture and continue frying briefly over high heat. Then cover and simmer over low heat for about 1/2 hour. Stir occasionally and adjust seasoning if necessary. When the desired consistency is reached, remove the rosemary and thyme. Stir in the finely chopped parsley and the feta cheese or Brunch, which has been cut into small pieces, and serve over pasta. The eggplant and zucchini should be roughly the same amount. Don’t use too little olive oil, as it carries the flavor. When I recently forgot to buy feta, I stirred in the leftovers from a pack of Brunch Mango Chili, and we all enjoyed this fruity, spicy version so much that I’ll be making it more often now.