Don’t be fooled by this fancy-sounding dish! You can even make it with some leftover vegetables you have at home!
- 2 cloves garlic
- 1 onion
- 1 eggplant
- 1 purple carrot
- cherry tomatoes
- basil leaves (optional)
Wash all the veggies. Dice the garlic and onion. Dice the eggplant in triangles, the carrot in small pieces and cut the cherry tomatoes in half.
Put some olive oil in a pan and bring to medium heat. Put the diced garlic and onion in the pan and add the veggies after slight browning
Add pinches of rosemary and oregano
Cover and wait until carrots are tender (always taste before serving!)