für 4

2 paprikaschoten (rot, gelb), klein gewürfelt | 1 zucchini, klein gewürfelt | 1 aubergine, klein gewürfelt | 2 karotte, klein gewürfelt | 1 zwiebel, klein gewürfelt | 2 knoblauchzehen, fein ghackt | 2 (kleine) dosentomaten | 1/2 halbe zitrone, saft | olivenöl | 1 handvoll salbeiblätter | 2 rosmarinzweige | kräuter der provence (basilikum, majoran, oregano, rosmarin, lavendel, salbei, thymian, bohnenkraut), es müssen nicht alle sein | salz und pfeffer

in einem grösseren topf, die zwiebel, den knoblauch, salbei und rosmarin in etwas olivenöl andünsten. die tomaten dazugeben und vor sich hin köcheln lassen. in einer pfanne die einzelnen gemüsesorten nacheinander einzeln in etwas olivenöl anbraten, jeweils salzen, pfeffern, mit den kräutern würzen und in den tomatentopf geben, bei den zucchinis darf auch noch ein spritzer zitronensaft dazu.  sobald sich alles im grossen topf vereint hat nochmals mit den kräutern, salz und pfeffer abschmecken. ein französisches landbrot dazu passt super oder  kartoffelbrioche und aioli

sf | 23.8.2010 | 30 Kommentare

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