Don't be fooled by this fancy-sounding dish! You can even make it with some leftover vegetables you have at home!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Servings: 2


  • 2 cloves garlic
  • 1 onion
  • 1 eggplant
  • 1 purple carrot
  • cherry tomatoes
  • oregano
  • rosemary
  • 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!)