Mediterranean vegetables

Ingredients for 3 servings:

• 200 g zucchini, sliced
• 150 g mushrooms, halved
• 50 g spring onion(s), cut into coarse rolls
• 1 clove(s) garlic, halved
• 100 g carrot(s), grated
• ½ tsp herbs de Provence
• 200 g cherry tomatoes, halved
• some powdered sugar
• 200 g eggplant(s)
• n. B. Black pepper, freshly ground
• e.g. chili salt
• n. B. olive oil, mild
• 1 tsp fig vinegar (Vino cotto “Fig”)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

spicy and aromatic

First, cut the eggplant into approximately 8 mm thick slices, lightly salt both sides, and drain on kitchen paper. Fry the zucchini well on both sides, then keep warm in a dish or bowl in the oven at 80°C. Fry the halved mushrooms in a pan over high heat without any fat or oil, then add the spring onion rings, garlic, and chili pepper. When the mushrooms release water, add the grated carrots and Provençal herbs, tossing the contents of the pan several times. Add everything to the cooked zucchini in the oven. Add the halved tomatoes to the pan, dust with powdered sugar, let them caramelize slightly, and then add them to the other vegetables. In the meantime, dry the drained eggplant slices with kitchen paper, cut them into approximately 8 mm wide strips, and then into 8 mm cubes. Fry well in a little olive oil and add to the cooked vegetables. Season the vegetables with pepper and chili salt and drizzle with a little olive oil and fig vinegar. Mix everything together and serve immediately. It tastes great with pasta and grilled or pan-fried meat, including poultry.