Peperonata
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Ingredients (use vegan versions):
- 2 large onions
- 2-3 red or yellow peppers
- 1 eggplant
- 4 carrots
- 1 bottle tomato pieces or chunks
- pinch of salt
- 1 teaspoon vegan sugar
- bazil (optional)
- olive oil
Directions:
Chop the onions and simmer them for 10 minutes in olive oil in a deep
saucepan. Next add the peppers that have been cleaned and cut into
large shreds. Mix well and continue simmering. Add the eggplant that
have been peeled and diced into cubes. Grate the carrots and add to the
mixture together with the tomatoes. Simmer for about 1 hour over gentle
heat. Add salt and vegan sugar. Continue simmering for another 20 minutes. At this point add
the basil leaves.
Serve either hot with garlic vegan bread or cold accompanied by mature
cheeses. It can be kept in the fridge for upto 4 days.
Serves: 4
Preparation time: 2 hours
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