Millet and vegetable pan

Ingredients for 2 servings:

• ½ eggplant(s)
• ½ zucchini
• ½ onion(s) or garlic
• 1 tomato(s)
• 4 tbsp olive oil
• 125 g millet
• coriander
• Basil, dried
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

simple and vegetarian

Cut half the eggplant and half the zucchini into cubes approximately 1 cm in size. First, add the eggplant cubes, followed shortly after by the zucchini cubes, to a pan with olive oil and fry. The eggplant will need a little longer to cook. Add the onion or a little garlic and season with salt, pepper, and herbs to taste. Meanwhile, pour hot water over the millet to remove any bitterness. Bring 250 ml of water to a boil in a saucepan and cook the millet for five minutes, then let it stand for at least 10 minutes. The millet needs enough time to absorb the water to soften. When the vegetables are cooked and the millet is soft, toss everything in the pan and serve.