Vegetarian vegetable stew

Ingredients for 3 servings:

• 2 m.-sized onion(s)
• 3 garlic cloves
• 6 tomatoes
• 2 m.-large zucchini
• 400 g mushrooms
• 3 small carrots
• 1 can of tomatoes, chopped
• 2 tbsp tomato paste
• Balsamic vinegar
• olive oil
• Salt
• Black pepper, freshly ground
• Sugar
• Paprika powder, sweet
• Herbs of Provence
• Cinnamon

Instructions

Working time approx. 25 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 45 minutes; Total time approx. 13 hours 10 minutes

A delight on its own or as a sauce

Cut the zucchini, mushrooms, tomatoes, and carrots into small to medium-sized cubes. Dice the onions and sauté them in a little olive oil in a non-stick pan. Season with salt and a little sugar, deglaze with balsamic vinegar, and continue to cook for about 5 minutes over medium heat. Finely chop the garlic and brown it in a little olive oil in a large pot over low heat. Then add the onions from the pan and the fresh tomatoes. Continue to simmer on low heat with the lid on. Now, one after the other, fry the zucchini, mushrooms, and carrots in a little olive oil in the pan until they still have a bit of bite. Season each with salt, pepper, and paprika during cooking. Then add the rest to the pot. Add the chopped tomatoes and tomato paste, bring to a boil, and cook for 5 minutes while stirring. Season to taste with 1-2 teaspoons of sugar, 1 tablespoon of balsamic vinegar, salt, pepper, Herbes de Provence, and paprika. A generous pinch of cinnamon adds a special touch to the dish. Turn off the heat and let the pot, covered, stand on the hot plate until it cools. Store in the refrigerator overnight, then reheat and enjoy the next day. Of course, you can eat the vegetable stew immediately, but letting it rest overnight allows the flavors of the individual components to blend even better. You can enjoy the vegetable stew on its own, as a sauce for penne, or as a side dish with white fish. Ideally, the vegetables will still be slightly crunchy when eaten.