Provençal-style oven stew

Ingredients for 4 servings:

• 500 g potatoes
• 3 tbsp olive oil
• 2 garlic cloves
• 2 onions
• 2 zucchinis
• 1 eggplant(s)
• 400 g tomatoes
• 1 tsp herbs of Provence, dried
• 250 ml vegetable stock
• 2 sprigs rosemary

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

easy to make, delicious and vegan

Halve the eggplant, sprinkle the cut surface with salt, and let stand for about 15 minutes. Then rinse the cut surface and dice the eggplant. Slice the zucchini. Peel the potatoes and cut into larger pieces. Roast them in an ovenproof pan with a sprig of rosemary. Remove the sprig to prevent it from burning. Finely chop the onion and garlic and add to the potatoes. Sauté for 5 minutes. Add the eggplant and zucchini. Season with salt and pepper. Preheat the oven to 180°C. Blanch the tomatoes, peel them, and add them to the stew. Pour the vegetable stock over the stew, place a sprig of rosemary on top, cover everything with aluminum foil, and cook the stew in the oven for 45 to 60 minutes.