Vegetable Bolognese

Ingredients for 4 servings:

• 1 garlic clove(s)
• some olive oil
• 2 bell peppers, green and yellow
• 1 zucchini
• 1 eggplant(s)
• 1 can of tomatoes, chopped
• ½ liter vegetable broth
• 10 leaves basil or 1 tsp dried
• ½ onion(s)
• salt and pepper
• nutmeg
• Cayenne pepper
• Sugar

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

from Mediterranean vegetables

Deseed the bell peppers and cut into strips. Wash the eggplant and zucchini, then dice them into small pieces. Finely chop the onion, garlic, and basil. Heat the olive oil and lightly fry the garlic and onion. Add a splash of the vegetable stock and the vegetables (except the tomatoes). Puree about half of the tomatoes and add them to the pot with the vegetables. Add the remaining vegetable stock to the pot. Season the sauce and simmer until the vegetables are cooked but still firm to the bite, about 15 minutes. Finally, stir in the remaining tomato pieces, add the chopped basil, and season with salt, pepper, nutmeg, and cayenne pepper. Pasta, preferably tagliatelle, is recommended. This should be cooked when the sauce is ready. The sauce can then be kept hot on the lowest heat until serving.