• Zucchini1
• Onion1
• Eggplant1
• Red bell pepper1/2
• Yellow bell pepper1/2
• Carrot1/2
• Garlic, minced1 clove
• Olive oil for sautéing3 tbsp
• ★Canned crushed tomatoes1 can (400g)
• ★White wine2 tbsp
• ★Sugar1 tsp
• ★Soy sauce1 tsp
• ★Salt1/2 tsp
• ★Bouillon cube, crushed1
• ★Bay leaf1

1. 1

   Cut 1 zucchini, 1 onion, 1/2 carrot, 1 eggplant, 1/2 red bell pepper, and 1/2 yellow bell pepper into bite-sized pieces. Mince 1 clove of garlic.

2. 2

   Heat 3 tbsp olive oil in a pot over low heat and sauté the minced garlic until fragrant.

3. 3

   Increase heat to medium-low, add the harder vegetables first and sauté. Once everything is blended together, reduce heat to low.

4. 4

   Add all the ★ seasonings: 1 can (400g) canned crushed tomatoes, 2 tbsp white wine, 1 tsp sugar, 1 tsp soy sauce, 1/2 tsp salt, 1 crushed bouillon cube, and 1 bay leaf. Mix well.

5. 5

   Cover the pot and simmer over low heat for 20-30 minutes, stirring occasionally from the bottom to ensure even cooking.

6. 6

   Once the vegetables are tender and the flavors have concentrated, remove from heat. Taste and adjust seasoning as needed. Serve hot.

You can use either red or yellow bell peppers alone if preferred.

• Calories180 kcal
• Protein3.5 g
• Fat11 g
• Carbs16 g
• Sodium1.2 g