- 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!)
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