in Italy

Mediterranean vegetable sauce

updated

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Ingredients for 4 servings:

  • 1 eggplant(s), diced
  • 1 bell pepper(s), diced
  • 1 onion(s), cut into half rings
  • 3 m.-sized zucchini, depending on size, in slices or cubes
  • 1 can of tomatoes, chopped
  • 2 packs of feta cheese, diced
  • 2 tbsp crème fraîche or sour cream or sour cream
  • Rosemary, finely chopped
  • Thyme, finely chopped
  • Oregano, finely chopped
  • salt and pepper
  • olive oil

Instructions

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

Sauté the diced vegetables in olive oil and season with a little salt (the feta is very salty!), pepper, and herbs. Add the canned tomatoes. Pour in a little vegetable stock (about 1/4 l). Simmer gently for about 10 minutes. Fold in the crème fraîche. Finally, add the feta cubes and simmer for about 5 minutes (the cheese will melt slightly), season to taste, and serve. Rigatoni or tortellini go perfectly with this!

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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