Vegetable pan with eggplant and mushrooms

Ingredients for 2 servings:

• 1 onion(s), red
• 3 cloves garlic
• 1 chili pepper(s)
• 1 eggplant(s)
• 1 zucchini
• 2 bell peppers
• 5 mushrooms
• 2 carrots
• 250 ml tomatoes, pureed
• 1 tbsp balsamic vinegar
• some oregano, dried
• some salt and pepper
• 2 tbsp olive oil
• 2 tbsp parsley, fresh
• 2 tbsp basil, fresh

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

vegan

Finely chop the onion, garlic, and chili peppers. Heat the olive oil in a pan. Sauté the onion, garlic, and chili peppers. Clean the remaining vegetables and cut them into thick cubes. Add them to the pan. Sauté everything briefly. Deglaze with the passata. Stir in the balsamic vinegar. Season with salt, pepper, and oregano. Reduce the heat and simmer the vegetables with the lid on for 20 minutes, stirring occasionally. Add a little more water if necessary. Finally, sprinkle with basil and parsley and serve. Delicious hot or cold.