Italian-style Vegetables

Tender vegetables glistening with olive oil, held together by a rich tomato reduction. The eggplants are melt-in-your-mouth soft while the peppers provide a natural sweet note.

• Prep: 20 min
• Cook: 40 min
• Difficulty: Easy
• Calories: 253
• Protein: 5 g
• Carbs: 18 g
• Fat: 16 g

Ingredients

• 2 pc Eggplant (aubergine) ( 2cm cubes )
• 2 pc Zucchini ( 2cm cubes )
• 1 pc Red bell pepper ( diced )
• 1 pc Yellow bell pepper ( diced )
• 1 pc Yellow onion ( sliced )
• 2 pc Garlic ( minced )
• 3 pc Round tomato ( diced )
• 4 tbsp Extra virgin olive oil
• 1 tsp Oregano
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Vegetable preparation

   Cut eggplants, zucchinis, and peppers into even 2 cm cubes. Slice the yellow onion and finely mince the garlic after removing the germ.

2. Browning and flavors

   Heat olive oil in a sauté pan. Sear the onion and peppers over high heat until lightly browned and the aroma turns sweet.

3. Cooking tender vegetables

   Add eggplants and zucchinis. Let the eggplants soak up the oil then release their moisture. The vegetables should start to soften while the zucchini skin remains firm.

4. Tomato reduction

   Stir in the diced tomatoes, garlic, and oregano. Lower the heat. Simmer until the tomato juice reduces and coats the vegetables in a short, glossy sauce.

Chef's tips

• Do not cover the pan; the water needs to evaporate so the vegetables candy instead of boiling.
• If the vegetables stick too quickly, deglaze with a splash of water to recover the pan juices.

Storage

Keep for 3 days in the fridge. Best reheated in a pan with a drizzle of olive oil.