Paprika sauce with zucchini and eggplant

Ingredients for 1 servings:

• 1 red bell pepper(s)
• 1 chili pepper(s)
• 2 garlic cloves
• 2 tbsp olive oil
• 2 tbsp zucchini, diced
• 2 tbsp eggplant(s), diced
• 2 tbsp tomato paste
• 4 tbsp tomato ketchup
• 1 pinch(s) of salt and pepper
• 1 tsp soy sauce
• 4 tbsp coriander leaves, fresh and chopped

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

with grilled vegetables and raclette

Wash, deseed, and finely dice the bell pepper and chili pepper. Peel and finely chop the garlic cloves. Heat the oil in a pan. Sauté the bell pepper, chili pepper, garlic, zucchini, and eggplant cubes. Stir in the tomato paste and ketchup and let it reduce slightly. Then puree the sauce and season with salt, pepper, and soy sauce. Stir in the coriander.