Spelt pan with zucchini and eggplant

Ingredients for 4 servings:

• 2 cups spelt
• 4 cups of water
• 1 tsp salt
• 1 large eggplant(s)
• 1 large zucchini
• 2 stalk(s) Celery
• 3 tbsp tomato paste
• 200 ml water or broth
• 3 large tomatoes
• salt and pepper
• Herbs of Provence
• olive oil
• possibly chili pepper(s)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

wholesome and tasty, also enjoyed by children

Cook the spelt in salted water for about 20 minutes until al dente. In the meantime, dice the eggplant and zucchini relatively finely (1 cm edge length). Clean the celery and cut it lengthwise twice, then cut it into very small cubes. Remove the stems from the tomatoes and also dice them into small cubes (the skin can remain on). Heat a generous amount of oil and brown the zucchini and eggplant well. Only when both vegetables are nicely browned, lower the heat slightly and fry the celery (it should still be firm to the bite). If no children are eating with you, you can also braise a chili pepper. Add tomato paste and water (or stock) and stir well. Season to taste with Herbes de Provence (about 2 teaspoons), salt, and pepper. Let it sit for a short while, then stir in the raw diced tomatoes and spelt; do not cook any further. The mixture of soft-cooked vegetables with (almost) raw vegetables is very interesting for children and they enjoy it. My “guinea pigs” are about 2 years old. The spelt tastes similar to whole-grain rice, which can also be safely substituted.