Provençal Maultaschen pan

Ingredients for 1 servings:

• 90 g Maultasche(s), approx. 1 piece
• 1 onion(s)
• 1 garlic clove(s)
• ½ eggplant(s)
• ½ zucchini
• 1 tomato(s)
• 2 tbsp sour cream
• 1 tsp olive oil
• salt and pepper
• herbs, e.g. E.g. thyme, oregano etc.
• vegetable broth

Instructions

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

quick, low-fat dish

Cook the Maultasche in vegetable stock. In the meantime, slice the onion into rings and finely chop the garlic. Cut the eggplant into sticks, thinly slice the zucchini, and dice the tomato. Sauté the onion and garlic in the pan until the onion is translucent. Then add the zucchini and, after a short while, the eggplant. Sauté for about 8 minutes. If necessary, add a little more vegetable stock every now and then, stirring vigorously. Add the tomato. Slice the Maultasche and fry with the vegetables. Finally, season with salt, pepper, and herbs such as thyme, oregano, or whatever you like, and add 2 tablespoons of sour cream.