Simple vegetable sauce

Ingredients for 2 servings:

• 1 pepper(s), approx. 330 g
• 1 zucchini, approx. 330 g
• 2 spring onions, possibly three
• 2 garlic cloves
• Salt and pepper, white
• Paprika powder, sweet
• Harissa
• 1 tsp marjoram, shredded
• 1 tsp oregano, shredded
• 500 g tomatoes, pureed
• 50 ml vegetable stock
• 2 tbsp tomato paste
• 2 slices of cheese, e.g. Maasdamer, approx. 70 g
• Olive oil for frying
• Broth powder
• 1 can kidney beans, approx. 400 g
• 1 tsp, levelled sugar, brown

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Clean and dice the peppers, zucchini, and garlic, and slice the spring onions into rings. Heat the olive oil in a pot or pan, add the diced peppers and zucchini, and fry for about 5 minutes. Stir in the herbs, a little salt, pepper, paprika, harissa (use the latter carefully), and garlic, then the passata. Rinse out the vegetable stock packet and add it. Mix everything together. Simmer for another 5 minutes, or until the vegetables have the desired bite. Meanwhile, pour the kidney beans into a sieve, rinse with clean water, and drain. Stir in the tomato paste and spring onions. Season the vegetable sauce to taste, adding more sugar and a little stock powder if desired. Let it stand for 2-3 minutes. Cut the cheese slices into small cubes and stir briefly into the vegetable sauce. Serve. Tip: This vegetable sauce also tastes wonderful with leftover tortellini, ravioli, or Maultaschen (swabian pasta) from the day before. Simply stir them into the sauce and heat through. Only then add the cheese cubes.