Roros celery and carrot vegetables with eggplant slices

Ingredients for 2 servings:

• 1 celery
• 3 large carrots
• 1 onion(s)
• 1 eggplant(s)
• 1 cup of sweet cream
• some vegetable broth, granulated
• some salt and pepper, black, freshly ground
• 1 pinch(s) of sugar
• possibly nutmeg if required
• some olive oil for frying

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Cut the celery stalks into approximately 1/2 cm thick slices. Cut the carrots into small sticks or cubes. Dice the onion into small cubes. Slice the eggplant lengthwise. Sauté the eggplant in olive oil and season with salt and pepper. Keep warm. Sauté the onions, carrots, and celery slices in olive oil. Deglaze with the cream, stir in the granulated stock, and simmer until al dente (cover with the lid on). Sprinkle with freshly ground pepper, a pinch of sugar, and nutmeg, if desired, and stir in. Serve with boiled potatoes and strips of meat or other pan-fried meat.