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Ingredients
- 200 g aubergines diced (3 cm)
- 1 tsp fine sea salt
- 20 g plain flour
- 150 g soya cream
- 150 g onions quartered
- 50 g celery cut in pieces (3 cm)
- 30 g olive oil
- 30 g white wine
- 250 g ripe tomatoes quartered, pulp and flesh separated
- 200 g courgettes diced (3 cm)
- 1 tsp sugar
- 1 tsp fresh rosemary
-
1
tsp vegetable stock paste
or 1 vegetable stock cube (for 0.5 l) - 1 pinch ground black pepper
- 150 g fresh mushrooms quartered
- 30 g pitted black olives
- Nutrition
- per 1 portion
- Calories
- 139 kcal / 582 kJ
- Protein
- 3 g
- Fat
- 10 g
- Carbohydrates
- 8 g
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