2 tablespoons of olive oil
1 large red bell pepper, seeded and chopped
400g small white onions, peeled
2 cloves of garlic, minced
2 cups of vegetable or chicken broth
1 eggplant (400g), cut into 2cm cubes
0.5kg zucchini, cut into 2cm cubes
150g okra, cleaned and cut into slices
800g tomatoes, cored and chopped
1 1/2 tablespoons of fresh basil, chopped
2 tablespoons of mustard
1 tablespoon of paprika
salt and black pepper to taste
2 tablespoons of olive oil
1 large red bell pepper, seeded and chopped
400g small white onions, peeled
2 cloves of garlic, minced
2 cups of vegetable or chicken broth
1 eggplant (400g), cut into 2cm cubes
0.5kg zucchini, cut into 2cm cubes
150g okra, cleaned and cut into slices
800g tomatoes, cored and chopped
1 1/2 tablespoons of fresh basil, chopped
2 tablespoons of mustard
1 tablespoon of paprika
salt and black pepper to taste
Heat 1 tablespoon of olive oil in a large pan over medium heat
Add the red bell pepper and small white onion
Fry, stirring occasionally, until the vegetables start to soften and the onions are lightly golden, about 5 minutes
Add the garlic and fry for an additional 30 seconds
Add the broth and bring to a boil
Then reduce the heat and simmer for 10 minutes
Meanwhile, heat the remaining olive oil in another large pan
Add the eggplant, zucchini, and okra
Fry, stirring occasionally, until the vegetables start to soften, about 5 minutes
Add the tomatoes and basil
Fry for an additional 3 minutes
Add the broth mixture to the pan with the vegetables
Add the mustard, paprika, salt, and black pepper
Simmer until the vegetables are tender, about 5 minutes
Serve hot.
