Mediterranean vegetable sauce

Ingredients for 6 servings:

• 1 onion(s)
• 2 garlic cloves
• 1 stalk(s) leek
• 2 bell peppers, red and yellow
• 1 small eggplant(s)
• 1 small zucchini
• 1 small can of tomatoes
• salt and pepper
• 5 basil leaves
• ¼ liter vegetable broth
• olive oil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

with noodles or rice, also for dipping

Heat a large pan with a little olive oil, then briefly fry the chopped onion and garlic. Chop the leek and bell pepper and add them. Dice the eggplant and add them. Thinly slice the zucchini and add it. When everything is soft, after about 10 minutes, add the tomatoes and deglaze with the vegetable stock. Season to taste. Bring back to a boil. Finally, add the basil leaves to the dish. If you like it spicy, you can also chop up a pepper or chili and add it. Can also be stored in jars for 3-5 days. Or serve as a dip; it tastes great cold too.