Vegetable Stew with Basil

Ingredients

• •1 tsp oil
• •1 red bell pepper
• •2 cloves garlic
• •2 cups chicken stock
• •3 eggplants
• •1 zucchini
• •10 okra
• •6 tomatoes
• •1 tbsp basil
• •350 g pumpkin
• •1 tsp mustard
• •1 tsp ground red pepper
• •A pinch of black pepper
• •A pinch of red pepper flakes
• •1 tbsp vinegar

Preparation

1. 1

   Put 1 tsp oil in a wide pot. Add cubed red bell pepper and peeled pearl onions.

2. 2

   Sauté over low heat until the peppers soften and the onions turn pink. Then add finely chopped garlic. Once the garlic changes color, add the chicken stock and bring to one boil.

3. 3

   Once boiling, lower the heat and cook the vegetables 10 more minutes. Meanwhile set another pan over heat and get it hot. Add the cubed eggplant, zucchini and okra. Cook until they start to soften.

4. 4

   Add cubed tomatoes, pumpkin and basil. Cook 3 more minutes. Then add this mixture to the pot. Add the mustard, ground red pepper, pepper flakes, black pepper and vinegar. Cook until all the vegetables soften. Plate and serve.