Vegetable Stew

Method

1. 01

   Step 1: Prepare the aubergine

   Cut the aubergine into 2 cm cubes, salt them and leave for 15 minutes, then rinse and dry — the bitterness leaves with the juice.

2. 02

   Step 2: Cut the rest

   Cut all the vegetables into cubes of roughly the same size, so they cook evenly and look good in the bowl.

3. 03

   Step 3: Start with onion and carrot

   Heat the oil in a heavy pot and fry the onion and carrot for 7 minutes, until soft.

4. 04

   Step 4: Add the potato

   Add the potato, stir, pour in 150 ml water and braise, covered, for 10 minutes.

5. 05

   Step 5: Add aubergine and pepper

   Add the aubergine and pepper and cook for another 10 minutes, until the aubergine turns translucent.

6. 06

   Step 6: Add courgette and tomatoes

   Now add the courgette, chopped tomatoes and bay leaves. Cook uncovered for 12 minutes so the excess liquid evaporates.

7. 07

   Step 7: Season

   Add salt, pepper and crushed garlic, then take the pot off the heat.

8. 08

   Step 8: Serve

   Let the stew stand for 10 minutes and scatter with parsley. Good hot or just warm.