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Braised Vegetables

Name: Braised Vegetables
Total time: 35 min
Yield: 4 servings
Ingredients: 1 Eggplant; 2 Zucchini; 1 Bell pepper; 2 Carrot; 1 Onion; 2 Tomato; 2 cloves Garlic; 3 tbsp Olive oil; 1 tsp Cumin; 1 pinch Salt

Preparation time: 35 min
Servings: 4 servings

Ingredients

4 servings

Eggplant — to buy1
Zucchini — to buy2
Bell pepper — to buy1
Carrot — to buy2
Onion — to buy1
Tomato — to buy2
Garlic — to buy2 cloves
Olive oil — to buy3 tbsp
Cumin — to buy1 tsp
Salt — to buy1 pinch

Preparation

Wash and cut all the vegetables into even, large chunks (about 3 cm): eggplant, zucchini, bell pepper, carrots.
Slice the onion and chop the garlic.
Heat the oil in a large casserole or sauté pan over high heat, add the carrots first (they cook more slowly) and cook for 5 minutes.
Add the eggplant, zucchini and bell pepper, and braise over high heat for 5 minutes, stirring to nicely brown the vegetables.
Lower the heat, add the onion, garlic, cumin and diced tomatoes, and season with salt.
Cover and braise over low heat for 20 minutes, stirring occasionally, until all the vegetables are soft without turning mushy.
Taste and adjust the seasoning, then serve hot alongside grilled meat or millet boule.