Tomato stew with vegetables

Ingredients for 2 servings:

• 2 cans of chopped tomatoes with garlic or basil (400 ml)
• 1 onion(s), finely diced
• 1 small can of corn
• 1 bell pepper(s), green, diced
• 125 g Ebly
• 1 small zucchini, sliced
• Oil or clarified butter for frying
• salt and pepper
• chili powder

Instructions

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

Warming things for autumn and winter

First, sauté the diced onions in a little oil or clarified butter, then add the tomatoes and heat through. Season to taste and add the Ebly and bell peppers. Simmer for 5-7 minutes, then add the zucchini slices and sweetcorn and simmer for another 5 minutes. The Ebly and bell peppers should now be soft, but still have a bit of a bite. Season again with salt, pepper, and chili. If you like, you can add more to the dish: garlic, celery, or small white beans also work well. If you don’t have Ebly, simply use some rice; leftover rice works well here too. Serve with a baguette and you have a quick lunch.