Ingredients portion 3
Zucchini 1 piece
Eggplant 1 piece
Tomatoes 5 pieces
Salt ½ teaspoon
Onions ½ head
Greens to taste
Curry to taste
Cooking instructions 40 minutes
1 Peel the aubergine and courgette, if necessary (not necessary if the skins are thin). Dice, but not too finely, as they will boil up in the process. Put cut aubergine and courgette into different pots – pour water so that water only covers the vegetables. Season with salt. Cook on a low heat. Courgette – 25 minutes, aubergine – 20. (Add more water if necessary).
2 Rinse the tomatoes in boiling water. Remove the skins. Finely chop them. Finely chop the onion. Put the tomatoes and onions in a bowl. Add half a teaspoon of salt and simmer for 15-20 minutes. Put the mixture into the blender and whisk well to make a tomato paste.
3 When the aubergine and courgette are ready, drain the water and leave the vegetables to “dry out” for 5 minutes.
4 Next, pour the tomato paste over the vegetables and cook for another 5 minutes. You can add any spices or herbs you like here.
5 Wait until it has cooled and you can eat it. Bon appetit.
Recipe tip As you can see, you don’t have to fry anything and not a drop of oil, flour or anything harmful!
